Tree Nut Free White Bean Rosemary Hummus
Creamy, herbaceous, 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 blended with tahini, bright lemon juice, and warm spices like cumin and turmeric create a silky base that rivals any store-bought spread. The real magic is the rosemary oil — garlic and fresh rosemary are gently cooked in olive oil until fragrant and golden, then folded right into the food processor for a flavor that feels genuinely restaurant-worthy. Store-bought hummus and dips can be a minefield when you're avoiding tree nuts, since shared facilities and sneaky almond-based ingredients show up more often than you'd expect. Every single ingredient here is straightforward and easy to verify, so you can blend with total confidence. Finish it with a drizzle of good olive oil, a sprig of rosemary, and a pinch of red pepper flakes, and it looks as impressive as it tastes. Serve it with warm pita, crackers, or a pile of fresh vegetables and watch it disappear fast.
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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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