Mediterranean Diet Friendly White Bean Rosemary Hummus
Creamy, fragrant, and built on a foundation of pantry staples, this white bean dip is the kind of thing you'll want to keep on rotation all week long. Cannellini beans blended with tahini, fresh lemon juice, and a warm hit of cumin and turmeric create a silky spread that feels both familiar and a little unexpected. The real magic is the rosemary oil — garlic and fresh rosemary are gently cooked together in olive oil until fragrant, then folded straight into the food processor for a depth of flavor that store-bought dips simply can't match. Extra virgin olive oil does the heavy lifting throughout, which is exactly the kind of wholesome fat that makes this style of eating so satisfying and sustainable. Everything here — legumes, fresh herbs, lemon, good olive oil — fits naturally into a plant-forward, Mediterranean-inspired way of cooking without any compromise or substitution required. Serve it with a drizzle of oil, a pinch of red pepper flakes, and a sprig of rosemary on top, and it looks as impressive as anything you'd find at a restaurant. Whether you're scooping it up with warm pita or spreading it across a grain bowl, this one earns a permanent spot in your weekly lineup.
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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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