Walnut Free 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 find yourself making on repeat for snack boards, weeknight dinners, and everything in between. The base swaps traditional chickpeas for silky cannellini beans, which blend up incredibly smooth and carry the bright lemon and earthy tahini beautifully. A quick bloom of fresh rosemary and garlic in olive oil is the real secret here — that fragrant, golden oil gets scraped right into the food processor, infusing every bite with warmth and depth. Cumin and turmeric add just enough complexity without overwhelming the fresh herb notes, and a drizzle of good olive oil over the top makes the whole thing look like it came from a restaurant. Store-bought dips can be a minefield when you're avoiding tree nuts, since shared facilities and unexpected add-ins are common — but every ingredient here is straightforward and easy to verify. The result is a lush, swirl-worthy spread that's as impressive on a platter as it is scooped straight from the bowl.

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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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