Lupin 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 for snack boards, weeknight dinners, and everything in between. The base swaps chickpeas for cannellini or great northern beans, which blend up incredibly silky with tahini, fresh lemon juice, and a touch of cumin and turmeric for warmth and color. The real magic is the quick garlic-rosemary oil — just a minute or two in a skillet transforms those two simple ingredients into something fragrant and golden that perfumes the entire dip. For anyone navigating lupin sensitivities, this recipe is a genuinely safe and delicious alternative to store-bought hummus, which can sometimes contain lupin flour as a protein booster or thickener without much fanfare on the label. Every ingredient here is straightforward and easy to verify, so you can blend with confidence. Finish it with a drizzle of good olive oil and a pinch of red pepper flakes, and it looks as impressive as anything you'd order at a restaurant.

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!