White Bean Hummus
My White Bean Hummus with Cranberry is a great tasting dip and the ideal appetizer for serving over the holidays.
Servings: 2 cups
Ingredients
- 1/4 cup extra virgin olive oil
- 1 tablespoon rosemary fresh
- 2 cloves garlic
- 2 - 14 ounce cannellini beans {white beans} drained
- 2 tablespoons orange juice
- 1/2 teaspoon salt
- 1/4 cup cranberries dried
- 1/3 cup pecans chopped
Instructions
- Heat olive oil in a skillet over medium heat. Add fresh rosemary and peeled garlic cloves. Stir a minute until fragrant.
- Add all the ingredients, except pecans, into a food processor (include the infused olive oil, sauté garlic cloves, and rosemary).
- Blend until very smooth. Adjust thickness to your taste by adding extra water if needed and adjust salt and pepper to taste.
- 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.
Nutrition
Calories: 394kcal | Carbohydrates: 12g | Protein: 4g | Fat: 39g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 26g | Sodium: 644mg | Potassium: 134mg | Fiber: 4g | Sugar: 3g | Vitamin A: 82IU | Vitamin C: 12mg | Calcium: 50mg | Iron: 2mg