Low Iodine White Bean Rosemary Hummus

Total time15 min

Prep time10 min

Cook time5 min

4.5

(19)

Creamy, herbaceous, and genuinely impressive on a snack board, this white bean dip is the kind of thing you'll want to make on repeat. White beans blended with tahini, fresh lemon juice, and a fragrant garlic-rosemary oil create a silky spread that rivals anything you'd find at a specialty shop — without any of the ingredient guesswork. For anyone navigating iodine restrictions, store-bought hummus and dips can be a minefield of additives and iodized salt, but here you control every component from start to finish. The salt called for is a modest amount, and you can easily adjust it to suit your needs. Blooming the garlic and rosemary in warm olive oil before blending is the small step that makes a big difference, coaxing out deep, savory flavor that runs through every bite. A drizzle of good olive oil and a pinch of red pepper flakes on top make it look as beautiful as it tastes. Serve it with raw vegetables, rice crackers, or a warm flatbread and watch it disappear fast.

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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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