Gimme Some Oven

Roasted Garlic, Rosemary & White Bean Hummus

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For Day 6 of “Hip Hip for Hummus Week”, you get to fire up your ovens and roast some garlic! And not just a few cloves…this recipe calls for an entire head of garlic – YUM!

But have no fear. I promise it won’t overwhelm you. :)  Rather, its mellow and sweet flavor — combined with the fragrant rosemary — come together perfectly in this dish. And your kitchen will smell AMAZING!

For something different, I decided to make this one with white beans (I used Great Northern), but you can use whatever white beans or other than you’d like. I also broke out one of my favorites for this — powdered rosemary. I know I’ve gone on and on before about how I’m anti-rosemary-twigs in my food, but you can easily sub in regular dried rosemary or fresh. Or, I’ve also included a fun tip below about how to make your own powdered rosemary.

Either way, highly recommend this recipe. Simple, classy, and completely delicious. Enjoy!!


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Roasted Garlic, Rosemary & White Bean Hummus

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  • Prep Time: 5 minutes
  • Total Time: 5 minutes
  • Yield: 3 -5 cups hummus spread 1x


So delicious, and so easy!! You will love this Roasted Garlic, Rosemary & White Bean Hummus Recipe! This yummy spread is ready to enjoy in just a few minutes!


  • 1 (15 oz.) can white beans, drained (juice reserved)
  • 1 head of roasted garlic
  • 2 Tbsp. olive oil
  • 2 Tbsp. tahini
  • 1/2 tsp. powdered rosemary (or 1 tsp. dried regular rosemary, or 1 Tbsp. fresh rosemary)
  • 1/2 tsp. salt
  • juice of half a lemon


  1. Combine all ingredients in a food processor, and blend until smooth.  Add in a few tablespoons of the reserved white bean juice (or water) until the hummus reaches your desired consistency.  Drizzle with an extra teaspoon of olive oil and/or extra rosemary for garnish if you’d like.


Ali’s Tip:

If you can’t find powdered hummus at your grocery store, it’s easily made with a coffee grinder! Just pop a few tablespoons of (regular) dried rosemary in there, and it’s great at grounding it up!

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6 comments on “Roasted Garlic, Rosemary & White Bean Hummus”

  1. I love how creamy and flavorful this dip is. Yours looks delicious! Can’t wait to try it!

  2. Ali, I think you meant “powdered rosemary” in your tip instead of “powdered hummus.”

    This one looks great, and I’ll definitely be giving it a go!

  3. delicious!

    ditto on FoodGeekFish’s comment

  4. Looks and sounds great, and I’m definitely making it this week. Two comments, if I may be so bold: Because tahini isn’t cheap and I don’t use it fast enough to avoid a lot of waste, years ago I tried substituting an equal amount of natural peanut butter. It works! The other thing– I wouldn’t recommend using the canned water from the beans–it’s full of preservatives– and also bean gas! Rinse those beans for easier digestion, if you know what I mean.

    • I just made this for the first time. I’m eating it with a pita, but I’m daydreaming about using it as a spread on a toasted sandwich with roast peppers, zucchini and eggplant, with lots of Kalamata olives. Yum! Thank you!