Rosemary-White Bean Hummus

Oxmoor House
10 servings (serving size: 2 tablespoons)


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2 1/2 teaspoons olive oil
2 garlic cloves, thinly sliced
1 1/2 teaspoons chopped fresh rosemary
1/2 teaspoon ground cumin
1 (15-ounce) can cannellini or other white beans, rinsed and drained
3 1/2 tablespoons water, divided
1 1/2 tablespoons fresh lemon juice
1 teaspoon tahini (sesame seed paste)
1/4 teaspoon salt
Rosemary sprigs (optional)


Prep: 10 Minutes
Cook: 3 Minutes
Other: 10 Minutes

Heat oil in a small nonstick skillet over medium heat. Add garlic, rosemary, and cumin. Sauté 1 to 2 minutes or until garlic begins to brown. Remove from heat; let stand 10 minutes

Place beans, 2 tablespoons water, lemon juice, tahini, and salt in a blender or food processor; process until smooth. Add garlic mixture and 1 1/2 tablespoons water, if needed, until spread is desired consistency. Place spread in a small bowl and garnish with rosemary sprigs, if desired. Serve at room temperature, or cover and chill until ready to use. Serve with pita bread or fresh cut vegetables.

Created date

March 2010

Nutritional Information

Calories 43
Fat 1.6 g
Satfat 0.2 g
Protein 1.6 g
Carbohydrate 5.6 g
Cholesterol 0 mg
Iron 0.6 mg
Sodium 100 mg
Caloriesfromfat 33 %
Fiber 1.5 g
Calcium 14 mg