Seed Oil Free White Bean Rosemary Hummus
Creamy, herbaceous, and deeply satisfying, this white bean dip is the kind of thing you'll find yourself making on repeat for snack boards, weeknight dinners, and everything in between. The base swaps chickpeas for cannellini beans, which blend up incredibly silky and have a mild, buttery flavor that lets the rosemary and lemon really shine. Every drop of fat in this recipe comes from extra virgin olive oil — both blended into the hummus itself and bloomed with fresh rosemary and garlic in a quick skillet step that makes the whole thing smell absolutely incredible. That warm garlic-rosemary oil gets scraped right into the food processor, infusing the dip with savory depth that store-bought versions simply can't replicate. A touch of tahini, cumin, and turmeric round out the flavor without overwhelming the freshness of the lemon. If you're trying to avoid canola, sunflower, or other refined seed oils that sneak into nearly every packaged dip on the shelf, making your own is genuinely the easiest fix — and this one comes together in under ten minutes of active effort. Finish it with a drizzle of good olive oil and a pinch of red pepper flakes, and you've got something that looks as beautiful as it tastes.
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Learn more →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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