Mushroom Free White Bean Rosemary Hummus

Total time15 min

Prep time10 min

Cook time5 min

4.5

(19)

Mushroom Free White Bean Rosemary Hummus

Creamy, herbaceous, and deeply satisfying, this white bean dip is a brilliant twist on a classic spread that skips chickpeas entirely in favor of silky cannellini or great northern beans. The real magic happens in that small skillet, where fresh rosemary and minced garlic bloom in warm olive oil until fragrant and just golden — that infused oil gets scraped straight into the food processor and transforms the whole batch. Tahini, lemon juice, cumin, and a touch of turmeric round out the flavor with warmth and brightness, while a splash of water helps everything whip into a smooth, swoopable consistency. For anyone navigating a mushroom-free lifestyle, this is the kind of crowd-pleasing appetizer that requires zero substitutions or label-checking — every ingredient is clean, simple, and easy to verify. A generous drizzle of olive oil pooled in the center and a pinch of red pepper flakes on top make it look like something you'd order at a restaurant. Serve it with warm pita, crackers, or a pile of fresh vegetables 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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