Macadamia Free White Bean Rosemary Hummus

Total time15 min

Prep time10 min

Cook time5 min

4.5

(19)

Macadamia 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, bright lemon juice, and warm spices like cumin and turmeric create a silky base that rivals anything you'd find at a specialty grocery store. The real magic happens when you bloom fresh rosemary and garlic together in olive oil before folding that fragrant mixture straight into the food processor — it transforms a simple dip into something genuinely special. A drizzle of good extra virgin olive oil and a pinch of red pepper flakes on top make it look as impressive as it tastes. For anyone navigating tree nut restrictions, this recipe is naturally free of macadamias and other nuts, relying entirely on pantry staples and fresh herbs for its richness. It comes together in one food processor with minimal cleanup, making it an easy win for weeknight snacking, party spreads, or meal prep. Scoop it up with warm pita, crunchy vegetables, or a crusty piece of bread — honestly, it works with just about everything.

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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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