White Bean Cranberry Hummus Recipe By Tasty

WHITE BEAN CRANBERRY HUMMUS RECIPE BY TASTY

White Bean Cranberry Hummus Recipe by Tasty image

Here's what you need: cannelloni bean, tahini, lemon, dried cranberry, fresh rosemary, olive oil, salt, water, sweet cracker

Provided by Tasty

Categories Appetizers

Time 30m

Yield 6 servings

Number Of Ingredients 9

Ingredients

1 can cannelloni bean
3 tablespoons tahini
1 lemon, juiced
½ cup dried cranberry, chopped, more for garnish
1 teaspoon fresh rosemary, chopped, save a sprig for garnish
3 tablespoons olive oil
salt, to taste
water, small amount
sweet cracker, to serve

Steps:

Combine all ingredients in a food processor.
Blend until smooth adding small amounts of oil and water until desired consistency is achieved.
Add extra olive oil, dried cranberry, and a sprig of rosemary to garnish!
Eat with sweet crackers or fresh vegetables.
Enjoy!

Nutrition Facts : Calories 204 calories, Carbohydrate 25 grams, Fat 25 grams, Fiber 5 grams, Protein 7 grams, Sugar 6 grams

SUPER TASTY WHITE BEAN HUMMUS

Super Tasty White Bean Hummus image

This is my version of white bean hummus. After trying many different recipes, this one worked best for me. I like the smooth consistency and hint of spice. This does have cayenne, but don't worry...it is not hot at all. It really makes this dip something special and adds another dimension. My whole family loves this with toasted pita and veggies. This recipe makes a very large batch.

Provided by TaterBug

Categories Spreads

Time 15m

Yield 15 serving(s)

Number Of Ingredients 11

Ingredients

8 garlic cloves (medium size)
3 cups cannellini beans (drained)
1/2 cup sesame paste (tahini)
4 tablespoons extra virgin olive oil
1/2 cup lemon juice (fresh squeezed)
1 1/2 tablespoons soy sauce
1 1/2 teaspoons salt
1 1/2 teaspoons cumin
1/4 teaspoon ground coriander
1/4 teaspoon cayenne pepper
1/2 cup cold water (as needed)

Steps:

Put garlic cloves into the food processor and process until finely chopped.
Add the beans and pulse a few times to chop them coarsely. Then, with the machine running, puree them while you slowly pour the sesame paste through the feed tube, stop the processor occasionally to scrape down the sides of the bowl.
With processor still running add olive oil, lemon juice, and soy sauce through feet tube, stopping again to scrape down bowl occasionaly.
Stop the processor and open the lid. Add the coriander, cayenne, salt and cumin.
Process until thouroughly blended.
I like to add water or more lemon juice (to your taste) to thin the hummus. I like it thin and smooth. Add water and continue to process according to your own taste.
Transfer to a bowl and chill before serving.
This tastes even better the next day, in my opinion and last in the fridge for several days thanks to the lemon juice which acts as a natural preservative.
Serve with fresh veggies like sliced cucumber, tomatoes, celery and toasted pita.
I also like this on sandwiches.
Enjoy!

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