Shellfish Free White Bean Rosemary Hummus

Total time15 min

Prep time10 min

Cook time5 min

4.5

(19)

Shellfish Free White Bean Rosemary Hummus

Creamy, herbaceous, and endlessly scoopable, this white bean dip is the kind of thing that disappears fast at any table. Cannellini beans blended with tahini, fresh lemon juice, and warm spices like cumin and turmeric create a silky base that's rich without being heavy. The real magic is the quick rosemary-garlic oil — just a minute or two in a skillet transforms those two simple ingredients into something deeply fragrant and savory before it gets folded right into the blend. A drizzle of good olive oil and a pinch of red pepper flakes on top make it look like something you'd order at a restaurant. For anyone navigating shellfish allergies, this is a genuinely satisfying dip that sidesteps the cross-contamination concerns that can come with store-bought spreads or restaurant mezze platters. Everything in the bowl is straightforward and easy to verify, so you can serve it with total confidence. It works beautifully with warm pita, crunchy vegetables, or just a spoon.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!