Soy Free White Bean Rosemary Hummus

Total time15 min

Prep time10 min

Cook time5 min

4.5

(19)

Creamy, herby, and deeply satisfying, this white bean dip is the kind of thing you'll want to keep in the fridge at all times. Cannellini beans blend up impossibly smooth with tahini, fresh lemon juice, and warm spices like cumin and turmeric, giving you a hummus-style spread that feels both familiar and a little unexpected. The real magic is the rosemary oil — garlic and fresh rosemary are gently cooked in olive oil until fragrant and golden, then scraped straight into the food processor so every bite carries that savory, aromatic depth. Soy sneaks into a surprising number of store-bought dips and spreads, but every ingredient here is straightforward and easy to verify, so you can dip with total confidence. 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, even though it comes together in minutes. Serve it with pita, crackers, or a pile of fresh vegetables — honestly, a spoon works too.

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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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