Vegetarian White Bean Rosemary Hummus

Total time15 min

Prep time10 min

Cook time5 min

4.5

(19)

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 blend up impossibly smooth with tahini, bright lemon juice, and warm spices like cumin and turmeric, giving you a spread that feels both familiar and a little unexpected. The real magic happens in that small skillet — blooming fresh rosemary and garlic in olive oil before folding it into the food processor fills your kitchen with an aroma that makes it hard to wait. Every ingredient here is straightforwardly plant-based, so there's no label-reading required and no substitutions needed to make it work. A shallow well in the center, a generous drizzle of good olive oil, and a pinch of red pepper flakes turn a simple dip into something you'd genuinely be proud to set out for guests. Scoop it up with warm pita, pile it onto a grain bowl, or spread it thick on crusty bread — 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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