Nightshade Free White Bean Rosemary Hummus
Creamy, herbaceous, and deeply satisfying, this white bean dip is proof that you don't need chickpeas — or tomatoes, peppers, or potatoes — to land a showstopper spread. Cannellini or great northern beans blend up impossibly silky in the food processor, and the move of blooming fresh rosemary and garlic in warm olive oil before adding them to the mix is what takes this from good to genuinely crave-worthy. A hit of tahini, bright lemon juice, and a whisper of cumin and turmeric round out the flavor so every bite feels layered and complex. For anyone navigating nightshade restrictions, dips and snacks can be a minefield of hidden peppers, paprika, and tomato-based ingredients — this one is built from scratch with a clean, clearly nightshade-free ingredient list. The finishing drizzle of good olive oil pooling in that center well makes it look like something you'd order at a restaurant. Scoop it up with warm flatbread, cucumber slices, or whatever you've got on hand — it disappears fast either way.
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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)
Can be omittedred pepper flakes
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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