A quirky blue and white plate full of Rosemary and Jalapeño Hummus. The plate is garnished with 3 slices of jalapeño, rosemary needles, and vibrant extra-virgin olive oil. The hummus is frames with fresh bread, peaches, fresh rosemary, and fresh oregano.
Appetizers, Dips, Vegetarian

Rosemary and Jalapeño White Bean Hummus

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This simple White Bean Hummus is creamy and herbaceous, with just the right amount of heat! Hint: my secret ingredient is dill pickle juice!

A quirky blue and white plate full of Rosemary and Jalapeño Hummus. The plate is garnished with 3 slices of jalapeño, rosemary needles, and vibrant extra-virgin olive oil. The hummus is frames with fresh bread, peaches, fresh rosemary, and fresh oregano.
This white bean hummus is both vegan and a great make ahead option!
A quirky blue and white plate full of Rosemary and Jalapeño Hummus. The plate is garnished with 3 slices of jalapeño, rosemary needles, and vibrant extra-virgin olive oil. The hummus is frames with fresh bread, peaches, fresh rosemary, and fresh oregano.
Sacha Hirschfeld

Rosemary and Jalapeño White Bean Hummus

This simple White Bean Hummus is creamy and herbaceous, with just the right amount of heat! Hint: my secret ingredient is dill pickle juice!
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 6
Course: Appetizers
Cuisine: American
Calories: 85
Ingredients Equipment Method

Ingredients
  

  • 15 oz can of Cannellini Beans white kidney beans; drained and rinsed
  • 1 tbsp fresh rosemary chopped
  • 1 jalapeño pepper diced; ribs and seeds removed if you don't like heat
  • 1 garlic clove
  • 2 tbsp dill pickle juice
  • 1 tbsp lemon juice (about ½ lemon)
  • kosher salt to taste
  • black pepper to taste
  • 1-2 ice cubes

Equipment

  • 1 strainer
  • 1 food processor
  • 1 silicone spatula

Method
 

  1. Add all ingredients except ice cubes; blend until smooth. Scrape down the sides using a silicone spatula. Add 1 ice cube and blend away. Check consistency; add another ice cube if the hummus needs to be thinned out. You want to blend for a good 5 minutes.
  2. Taste; add more lemon juice, pickle juice, salt, and pepper (if needed).
  3. Transfer to a shallow bowl or plate and create swooshes with a spoon. Garnish with sliced jalapeño, rosemary, and a good drizzle of extra-virgin olive oil.

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