White bean and rosemary hummus, a silky, aromatic cream ready in 10 minutes with no cooking. An alternative to classic hummus, easy and quick, perfect for aperitifs, bruschetta and snacks.
If you love hummus but want to try a different variation, this white bean and rosemary hummus is a simple and surprising solution. Spanish white beans (or similar) give a naturally creamy, delicate texture, while rosemary adds an aromatic note that makes this cream even more inviting. The result is a velvety, balanced hummus ready in a few minutes—ideal when you have little time but don’t want to give up something tasty.
The preparation is very quick and requires no cooking: simply blend the beans with tahini, lemon juice, garlic and rosemary to obtain a smooth, homogeneous cream. Extra virgin olive oil completes the texture, while a splash of ice water, if needed, helps make the hummus even fluffier and lighter. In a few steps you’ll have a perfect cream to bring to the table.
This white bean hummus is a great alternative to chickpea hummus, with a milder yet equally enveloping flavor. Try it for a quick aperitif, spread on crostini and bruschetta, or as an accompaniment to raw vegetables. An easy and versatile recipe, perfect to prepare even at the last minute.
At the end of the recipe, in the FAQ section, I’ve answered some commonly asked questions about this preparation. If you have other doubts or curiosities, write a comment or use the contact form at the end of the page.
Here are other hummus variations you might like:
- Difficulty: Very easy
- Cost: Budget-friendly
- Preparation time: 5 Minutes
- Portions: 4 Servings
- Cooking methods: No-cook
- Cuisine: Middle Eastern
- Seasonality: All seasons
- Energy 252.74 (Kcal)
- Carbohydrates 32.10 (g) of which sugars 1.29 (g)
- Proteins 13.01 (g)
- Fat 9.13 (g) of which saturated 1.34 (g)of which unsaturated 3.51 (g)
- Fibers 8.32 (g)
- Sodium 114.36 (mg)
Indicative values for a portion of 50 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for White Bean and Rosemary Hummus
- 1 1/4 cups Spanish white beans (cooked)
- 1 sprig rosemary
- 2 tbsp lemon juice
- 2 tbsp tahini
- 1 clove garlic
- to taste extra virgin olive oil
- to taste salt
Tools
- Blender
Recipe for White Bean and Rosemary Hummus
Begin preparing the white bean and rosemary hummus by draining and rinsing the white beans.
Place them in the blender with the needles from one sprig of rosemary, one garlic clove (peeled and with the germ removed), and the juice of 1 lemon (about 2 tbsp).
Continue by adding the tahini, salt and a drizzle of extra virgin olive oil.
Blend all the ingredients for about two minutes: if the hummus is too thick, add a little ice-cold water and blend again.
Transfer the white bean and rosemary hummus to a bowl.
Dress with another drizzle of extra virgin olive oil and garnish with a small sprig of rosemary.
White Bean and Rosemary Hummus: Creamy and Ready in Minutes
Creamy, aromatic and ready in minutes, white bean and rosemary hummus is an alternative to classic hummus. Perfect to serve for a simple aperitif or as a shareable cream at the table, it wins you over with its velvety texture and fragrance. A quick, no-cook recipe to prepare whenever you crave something tasty.
Also try Pea and Chickpea Hummus
FAQ (Questions and Answers)
Can I use other white beans?
Yes, you can replace Spanish white beans with cannellini or other already-cooked white beans. The result will still be creamy, with a slightly different flavor.
How long does it keep in the refrigerator?
Store it in an airtight container for 2–3 days in the refrigerator. Before serving, stir and add a drizzle of extra virgin olive oil.
What should I serve it with?
It’s perfect with crostini, bruschetta, toasted bread or raw vegetables like carrots, cucumbers and celery. Also great as a spread for sandwiches and flatbreads.
Classic Chickpea Hummus Recipe and Variations
For questions, curiosities or if you want to collaborate with me, use the contact form below:
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