Pecan Free White Bean Rosemary Hummus

Total time15 min

Prep time10 min

Cook time5 min

4.5

(19)

This creamy, herb-forward dip swaps chickpeas for silky cannellini beans, giving it a milder, almost buttery base that blends up beautifully smooth. The real magic happens in that quick skillet step, where fresh rosemary and minced garlic bloom in warm olive oil until fragrant and just golden — that infused oil gets scraped straight into the food processor, layering in serious depth of flavor. Tahini, fresh lemon juice, a whisper of cumin, and a touch of turmeric round everything out into something that tastes far more complex than the effort involved. Tree nut allergies can make store-bought dips a minefield, but every single ingredient here is straightforward and easy to verify, so you can blend with total confidence. The finishing drizzle of olive oil pooling in the center swirl, with a sprig of rosemary and a pinch of red pepper flakes on top, makes it look genuinely impressive on a table. Scoop it up with warm pita, fresh vegetables, or crusty bread — 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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