Hazelnut Free White Bean Rosemary Hummus

Total time15 min

Prep time10 min

Cook time5 min

4.5

(19)

Hazelnut Free White Bean Rosemary Hummus

Creamy, herbaceous, and endlessly scoopable, this white bean dip is the kind of thing that disappears fast at any table. Cannellini beans blended with tahini, bright lemon juice, and warm spices like cumin and turmeric create a silky base that rivals any store-bought spread. The real magic is the rosemary oil — garlic and fresh rosemary are gently bloomed in olive oil until fragrant and golden, then folded right into the food processor for a depth of flavor that feels genuinely special. A drizzle of good olive oil and a pinch of red pepper flakes on top make it look as impressive as it tastes. For anyone navigating tree nut allergies, this recipe is a genuine win — every ingredient is straightforward and easy to verify, with no hidden nut-based additions to worry about. It comes together in one food processor with minimal cleanup, making it just as practical as it is delicious. Serve it with warm pita, fresh vegetables, or spread it thick on a sandwich for something truly worth making again and again.

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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.

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