Jkawe

Mediterranean

White Bean Hummus with Cranberry

My White Bean Hummus with Cranberry is a great tasting dip and the ideal appetizer for serving over the holidays.

  • Prep10 min
  • Cook5 min
  • Total15 min
  • Makes2 cups
  • Calories394
White Bean Hummus with Cranberry

Method

  1. 1

    Heat olive oil in a skillet over medium heat. Add fresh rosemary and peeled garlic cloves. Stir a minute until fragrant.

  2. 2

    Add all the ingredients, except pecans, into a food processor (include the infused olive oil, sauté garlic cloves, and rosemary).

  3. 3

    Blend until very smooth. Adjust thickness to your taste by adding extra water if needed and adjust salt and pepper to taste.

  4. 4

    Serve with chopped pecans on top, extra cranberries, and fresh pita bread or crackers.

Notes

Be careful that the olive oil doesn’t burn. You just need to sauté garlic and rosemary until fragrant and then remove the skillet from heat. Try subbing the pecans with walnuts, almonds or pine nuts. You can add a drizzle of fresh cranberry sauce if you have leftover from the holidays. Store leftovers in an airtight container in the fridge for up to 5 days.

Per serving

  • Carbs12 g
  • Protein4 g
  • Fat39 g
  • Fiber4 g

Also filed under

Mediterranean Appetizers

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