MSG 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 swaps the usual chickpeas for cannellini beans and layers in the woodsy warmth of fresh rosemary. The result is something that feels both familiar and a little unexpected — smooth enough to scoop with a chip but elegant enough to set out at a dinner party. Store-bought dips and seasoning blends are notorious hiding spots for monosodium glutamate, so making this entirely from scratch means you know exactly what's going into the bowl. Every ingredient here is whole and recognizable: beans, olive oil, lemon, tahini, garlic, and a handful of spices. The move that really elevates this recipe is blooming the garlic and rosemary together in warm olive oil before adding them to the food processor — it coaxes out a depth of flavor that no flavor enhancer could improve on. A drizzle of good olive oil and a pinch of red pepper flakes on top make it look as good as it tastes. Whether you're serving it as an appetizer or keeping a batch in the fridge for snacking, this is the kind of simple, clean cooking that never gets old.

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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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