Pregnancy Friendly White Bean Rosemary Hummus

Total time15 min

Prep time10 min

Cook time5 min

4.5

(19)

Pregnancy Friendly White Bean Rosemary Hummus

Creamy, herby, and genuinely satisfying, this white bean dip is the kind of snack that earns a permanent spot in your weekly rotation. Cannellini beans blended with tahini, fresh lemon juice, and a warm garlic-rosemary oil create a silky spread that feels indulgent without relying on anything you'd need to second-guess during pregnancy. The quick bloom of garlic and fresh rosemary in olive oil before blending is a small step that makes a big difference — it mellows the raw edge and infuses the whole dip with deep, savory flavor. Turmeric and cumin add gentle warmth and a gorgeous golden hue, and the finishing drizzle of good olive oil makes it look like something from a restaurant spread. White beans are a fantastic source of folate and plant-based protein, both of which are genuinely useful when you're eating for two. It comes together in a food processor with minimal effort, and the result is a smooth, swirl-worthy dip that pairs beautifully with pita, crackers, or fresh vegetables. Make a batch at the start of the week and you'll find yourself reaching for it constantly.

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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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