Rosemary-White Bean Hummus

Rosemary-White Bean Hummus

Oxmoor House JANUARY 2005

  • Yield: 10 servings (serving size: 2 tablespoons)
  • Cook time:3 Minutes
  • Prep time:10 Minutes
  • Other:10 Minutes


  • 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)


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.

Nutritional Information

Amount per serving
  • Calories: 43
  • Fat: 1.6g
  • Saturated fat: 0.2g
  • Protein: 1.6g
  • Carbohydrate: 5.6g
  • Cholesterol: 0mg
  • Iron: 0.6mg
  • Sodium: 100mg
  • Calories from fat: 33%
  • Fiber: 1.5g
  • Calcium: 14mg

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Rosemary-White Bean Hummus recipe