Xanthan Gum 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 blend up incredibly smooth in the food processor, giving you that lush, spreadable texture without any additives or stabilizers — just real ingredients doing exactly what they're supposed to do. The move that makes this recipe special is blooming the garlic and fresh rosemary together in warm olive oil before it ever hits the blender, which coaxes out a depth of flavor that tastes far more complex than the effort involved. Bright lemon juice, nutty tahini, and a whisper of cumin and turmeric round everything out into something that feels both rustic and a little fancy. Store-bought dips and spreads are notorious for sneaking in thickeners and stabilizers, so making your own means you know exactly what's in the bowl. Finish it with a drizzle of good olive oil, a sprig of rosemary, and a pinch of red pepper flakes, and it looks stunning on any table. Scoop it with warm pita, pile it onto a grain bowl, or just go straight in with a cracker — no judgment here.
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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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