Pistachio Free White Bean Rosemary Hummus

Total time15 min

Prep time10 min

Cook time5 min

4.5

(19)

Pistachio Free White Bean Rosemary Hummus

Creamy, herbaceous, and deeply satisfying, this white bean dip is a brilliant twist on classic hummus that skips the chickpeas entirely in favor of silky cannellini beans. The real magic happens when you bloom the garlic and rosemary together in warm olive oil — that fragrant, golden oil gets scraped straight into the food processor, infusing every bite with savory depth. Tahini, fresh lemon juice, cumin, and a touch of turmeric round out the flavor into something that feels both familiar and completely fresh. Traditional store-bought hummus and flavored dips can be a minefield when it comes to shared equipment and unexpected nut additions, but every ingredient here is straightforward and easy to verify. A couple of minutes in the food processor and a generous drizzle of olive oil on top is all it takes to get that gorgeous, restaurant-worthy swirl. Serve it with warm pita, crunchy vegetables, or just a good piece of crusty bread — it disappears fast either way.

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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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