Nitrate & Nitrite Free White Bean Rosemary Hummus
Creamy, herbaceous, and endlessly scoopable, this white bean dip is the kind of thing that disappears fast at any table. Cannellini beans blended with tahini, fresh lemon juice, and warm spices like cumin and turmeric create a silky base that rivals anything you'd find at a specialty grocery store. The real magic is the rosemary-garlic oil — briefly bloomed in olive oil until fragrant and golden, it gets scraped right into the food processor so every bite carries that aromatic depth. For anyone navigating processed meat preservatives and the sneaky additives that show up in packaged dips and spreads, this recipe is a breath of fresh air because every single ingredient is whole and clean. There's no cured anything, no packaged seasoning blends, just honest pantry staples and fresh herbs doing all the work. A generous drizzle of olive oil and a pinch of red pepper flakes on top make it look like something you'd order at a restaurant, even though it comes together in minutes. Serve it with warm pita, raw vegetables, or a crusty loaf and watch it vanish.
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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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