I'll admit it: I wasn't always a hummus fan.
In fact, I was one of those people who would turn their nose up at it before even giving it a fair chance. The name sounded a little unusual to me, I wasn't entirely sure what went into it, and my first few experiences certainly didn't convince me otherwise.
I know, I know!
After becoming more interested in plant-based eating, I decided it was time to give hummus another try. It seemed to be everywhere in the plant-based food world, so I figured I must be missing something.
My second attempt was a popular store-bought variety. Unfortunately, I still wasn't impressed. To me, it tasted overly processed and lacked the fresh, natural flavor I was looking for.
Then I had an idea.
Having attended culinary school and always enjoyed experimenting in the kitchen, I thought, why not make my own? I started researching the ingredients in traditional hummus and began experimenting with different combinations and proportions until I found something I really enjoyed. I also wanted to put my own spin on the recipe.
That's how this White Bean & Rosemary Hummus came together. Instead of the traditional chickpeas and tahini, I used cannellini beans and fresh rosemary to create a creamy, flavorful dip with a slightly different taste.
I shared it with my family, who are wonderful cooks and have inspired much of my love for food and cooking. Their reaction was just as important as my own.
And guess what? I finally fell in love with hummus!
The moral of the story? Never judge a dish by its name. Sometimes you just need to find the right recipe!
White Bean & Rosemary Hummus
Ingredients
- 1 can (15.5 oz.) cannellini beans (white kidney beans), rinsed and drained
- 2 tablespoons extra virgin olive oil, plus additional oil for garnish
- Freshly squeezed lemon juice (quantity to be confirmed before publication)
- 2 tablespoons fresh rosemary, chopped
- 1 fresh garlic clove
- 1/2 teaspoon sea salt or pink Himalayan salt
- 1/4 teaspoon crushed red pepper
Instructions
- 1
Prepare the ingredients
Rinse and drain the cannellini beans thoroughly. Chop the fresh rosemary and prepare the garlic and lemon juice.
- 2
Blend
Add the beans, olive oil, lemon juice, rosemary, garlic, sea salt, and crushed red pepper to a food processor or blender. Blend until the mixture becomes smooth and creamy.
- 3
Adjust and serve
Taste and adjust the seasoning as desired. If needed, blend a little longer to reach your preferred consistency.
- 4
Garnish
Transfer the hummus to a serving bowl. Drizzle with a little extra virgin olive oil and garnish with additional fresh rosemary if desired. Serve at room temperature or chilled.
What to Serve with White Bean & Rosemary Hummus
This homemade white bean hummus is versatile and can be enjoyed in several ways. Try serving it with:
- Fresh bell pepper strips
- Carrot sticks
- Broccoli florets
- Cauliflower
- Cucumber slices
- Tortilla chips
- Whole-grain crackers
- Toasted crostini
You can also use it as a flavorful spread for sandwiches, wraps, and vegetable-based meals.
Choosing Your Beans
Cannellini beans are my preference for this recipe because they create a smooth, creamy texture and have a mild flavor that pairs nicely with rosemary. You can also experiment with Great Northern beans or navy beans. These varieties have similar characteristics and can work well in homemade white bean hummus.
For convenience, canned beans work perfectly. If you prefer cooking your own beans, dried beans can also be used after soaking and cooking them until tender. When selecting canned beans, you can look for options with minimal added ingredients and choose BPA-free packaging if that is a purchasing preference.
A Little More About Cooking from Scratch
One of the things I enjoy most about preparing food at home is having the freedom to experiment. You can adjust flavors, explore different ingredients, and create dishes that suit your preferences. Sometimes a simple change, like using white beans instead of chickpeas or adding fresh rosemary, can turn a familiar recipe into something entirely different.
That's what I love about plant-based cooking. It doesn't have to be complicated or restrictive. It can be fresh, flavorful, creative, and enjoyable. I hope you enjoy this recipe as much as my family and I do!
Happy cooking!
Looking for Personalized Nutrition Support?
If you're interested in a more individualized approach to plant-based eating, whole-food nutrition, or your overall wellness goals, explore the personalized nutrition consulting services at Heart N Soul Nutrition.
By Amanda Dawson, MS, RD, LDN, ILC
Heart N Soul Nutrition