Mustard 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 want to keep in the fridge at all times. Cannellini beans blended with tahini, fresh lemon juice, and a bloom of garlic-rosemary oil create a spread that's silky smooth with a fragrant, savory depth that feels genuinely special. The trick of briefly cooking the garlic and rosemary together in olive oil before adding them to the food processor is a small step that makes a huge difference — it mellows the raw bite and infuses the oil with incredible flavor. Store-bought dips and spreads can be a minefield when you're avoiding mustard, since it hides in everything from seasoning blends to emulsified sauces, but every ingredient here is clean and straightforward. A pinch of cumin and turmeric round out the flavor without overwhelming the rosemary, and a drizzle of good olive oil on top makes it look like something you'd order at a restaurant. Serve it with warm pita, crunchy vegetables, or spread it thick on toast — honestly, a spoon works too.

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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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