Gut Friendly White Bean Rosemary Hummus

Total time15 min

Prep time10 min

Cook time5 min

4.5

(19)

Creamy, herbaceous, and deeply satisfying, this white bean dip is the kind of thing you'll want to keep in the fridge at all times. Cannellini beans are the star here — they blend up incredibly smooth and carry a mild, buttery flavor that pairs beautifully with the brightness of fresh lemon juice and the earthy warmth of rosemary. The quick step of blooming the garlic and rosemary together in olive oil before adding them to the food processor is a small move that makes a huge difference, coaxing out a depth of flavor that tastes far more complex than the effort involved. Turmeric and cumin add gentle warmth without overwhelming the delicate bean base, and tahini rounds everything out with a subtle nuttiness. White beans are a fantastic source of prebiotic fiber, which means this dip is doing quiet, good work for your digestive system every time you reach for another scoop. It comes together in one food processor with pantry staples and a handful of fresh herbs, making it an easy win for meal prep or entertaining. Serve it with a generous drizzle of olive oil and a pinch of red pepper flakes for a spread that looks as good as it tastes.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

6 servings

2 cans (15 oz each) white beans (cannellini or great northern), drained and rinsed
3 tbsp extra virgin olive oil, plus more for serving
2 cloves garlic, minced
3 tbsp fresh lemon juice (about 1 lemon)
2 tbsp tahini
¼ tsp ground cumin
¼ tsp ground turmeric
½ tsp salt, plus more to taste
¼ tsp black pepper
2–4 tbsp water, as needed

For the rosemary oil

1 tbsp extra virgin olive oil
2 tsp fresh rosemary, finely chopped

For serving

1 sprig fresh rosemary, for garnish (optional)
pinch of red pepper flakes, for garnish (optional)

Instructions

1
Heat 1 tbsp olive oil in a small skillet over medium-low heat. Add the minced garlic and chopped rosemary and cook, stirring frequently, until the garlic is fragrant and just turning golden at the edges, about 1–2 minutes. Watch closely, as garlic can brown quickly. Remove from heat and let cool for 2 minutes.
2
Add the drained white beans, 3 tbsp olive oil, lemon juice, tahini, cumin, turmeric, salt, and black pepper to a food processor. Scrape in the cooled garlic-rosemary oil.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!