Honey Free 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 find yourself making on repeat. Cannellini beans blend up incredibly smooth in the food processor, and the combination of tahini, fresh lemon juice, and warm spices like cumin and turmeric gives it a complexity that goes way beyond basic. The real magic is the garlic-rosemary oil — briefly bloomed in olive oil until fragrant and golden, it gets scraped right into the blender and infuses every bite with something almost floral and savory at once. Store-bought dips often sneak in sweeteners you'd never expect, so making this from scratch means you know exactly what's in the bowl. The finish is simple but stunning: a swirl of good olive oil, a sprig of rosemary, and a pinch of red pepper flakes if you want a little heat. Serve it with warm pita, raw vegetables, or spread it thick on crusty bread — it holds a beautiful well and looks far more impressive than the effort it takes.

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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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