Paraben 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 warm spices like cumin and turmeric create a silky base that's every bit as luscious as a classic chickpea version. The real magic comes from the quick rosemary-garlic oil — just a minute or two in a skillet transforms those two simple ingredients into something fragrant and golden that perfumes the entire batch. Every ingredient here is straightforward and whole, which matters when you're navigating products that might contain synthetic preservatives or hidden additives. Making it yourself means you control exactly what goes in, from the extra virgin olive oil down to the pinch of salt. A drizzle of olive oil and a swirl of red pepper flakes on top make it look genuinely impressive on any table. Scoop it with warm pita, pile it onto grain bowls, or just go in with whatever vegetables you have on hand — it's endlessly versatile.

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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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