High Fructose Corn Syrup Free White Bean Rosemary Hummus
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 blended with tahini, fresh lemon juice, and warm spices like cumin and turmeric create a silky base that's every bit as lush as a classic chickpea version. The real magic is the garlic-rosemary oil — briefly bloomed in a skillet until fragrant and golden — which gets scraped right into the food processor and infuses every bite with savory, aromatic depth. Store-bought dips and spreads are notorious for sneaking in sweeteners, and high fructose corn syrup shows up in more packaged condiments than most people realize. Every ingredient here is whole and straightforward, so you know exactly what you're eating without having to squint at a label. Fresh lemon juice, good olive oil, and real rosemary do all the heavy lifting, no shortcuts needed. Finish it with a generous drizzle of olive oil pooled in the center and a pinch of red pepper flakes for a little heat, and you've got something that looks genuinely impressive on the table. Serve it with warm pita, raw vegetables, or just a spoon — honestly, no judgment.
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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.
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