Nutmeg 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 blend up incredibly smooth in the food processor, and the combination of tahini, fresh lemon juice, and a quick-bloomed garlic-rosemary oil gives it a flavor that feels far more sophisticated than the effort involved. The warm spice notes come entirely from cumin and turmeric — no hidden warming spices that can sneak into store-bought versions and cause problems for those avoiding certain blends. Blooming the garlic and rosemary together in olive oil before adding them to the processor is the move that makes this recipe sing; it mellows the raw edge of the garlic and coaxes out the piney, floral depth of the rosemary in a way that cold mixing simply can't match. A shallow well in the center filled with a drizzle of good olive oil and a pinch of red pepper flakes makes it look genuinely beautiful on a table. Serve it with warm pita, crunchy vegetables, or spread it thick on a sandwich — it works in every direction.

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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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