Most everyone loves hummus these days it seems- the countless flavors in the supermarket aisles are testament to all the ways it can be doctored up and all the additions one can add. When we usually think of hummus it's almost always made from chickpeas. This hummus is not.

Here we're dialing it back a bit, with our version of white bean hummus. We've tried to zero in on a milder flavor that highlights herbs like rosemary with the depth that roasted garlic brings, inspired by a recent jaunt in Italy. Can you picture the delight on our faces as we pull off the winding single lane road to a tiny Trattoria with 4 chairs around a table outside and this arrives, still warm, as we take a seat? We haven't stopped thinking about it! Here's a darn good interpretation of what we had that sunny afternoon in Tuscany.

There's nothing groundbreaking here with our white bean hummus with warm rosemary olive oil and roasted garlic. It's simple to make, using straightforward ingredients- but use the good olive oil for this one. Use fresh rosemary, and plump heads of fresh garlic. It's divine in its simplicity and the quality of its ingredients.

We have many good bakeries near us, and when we serve this white bean hummus we often serve it with fresh bread as an appetizer. That's how we ate it in Tuscany and it was heavenly. Careful, though- it's filling!

Fresh veggies for dipping are also a great way to serve this white bean hummus. Try broccoli and cauliflower florets, lightly blanched in boiling water, or red and yellow pepper strips, radishes, and cucumber spears. Carrots, of course, because... well, hummus...

It also makes a wonderful companion to fish and shrimp as part of a main dish. A scoop of white bean hummus spread across the plate, topped by some grilled, marinated shrimp (olive oil, lemon, garlic, red pepper flakes), with a little green salad, makes a light but incredibly satisfying dinner. 

The white bean hummus itself is like a blank canvas- you could try handfuls of dill with lemon zest, or fresh basil with chunks of olives, sage, or oregano. Rosemary, with its pungent and distinctive scent and flavor, holds up well to the roasted garlic and can take the heat of being warmed in the oil, but use your imagination and see what other combinations you can create.

Without the warm oil, you can use the white bean hummus as a spread for sandwiches, and I dare say it will elevate any picnic packing you're thinking of. Once it's in your wheelhouse we're betting you'll want to keep a jar in the fridge for when that moment of inspiration strikes. 

I hope it brings you as much simple pleasure as it did to us as we sat on the side of the road in the sun on that pretty Tuscan afternoon.

How do you take something as simple as this white bean hummus and make it feel special? Because once you've made it, we're pretty sure you'll turn to it all the time, and sometimes you want to dial things up a bit. Here, we've used our Quinn martini glasses to create mini, individualize servings that lend a festive, colorful, playful touch.