Red Meat Allergy Friendly White Bean Rosemary Hummus

Total time15 min

Prep time10 min

Cook time5 min

4.5

(19)

Red Meat Allergy Friendly White Bean Rosemary Hummus

Creamy, herbaceous, and completely plant-based, 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, bright lemon juice, and warm spices like cumin and turmeric create a silky spread that rivals anything you'd find at a specialty store. The real magic is the rosemary-garlic oil — briefly bloomed in a skillet until fragrant and golden, it gets scraped right into the food processor and infuses every bite with deep, savory flavor. Since every ingredient here is naturally free from red meat and any animal-derived proteins that can trigger related sensitivities, you can dig in without a second thought. It's an especially smart option for gatherings where you want a crowd-pleasing appetizer that doesn't require any substitutions or label-reading anxiety. Serve it with a generous drizzle of olive oil, a pinch of red pepper flakes, and whatever dippers you love — this one disappears fast.

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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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