White Bean Cranberry Hummus is especially nice during the holiday season.
I like that this recipe is vegan, vegetarian, and Mediterranean diet friendly too!
White Bean Cranberry Hummus
White Bean Cranberry Hummus
A festive hummus appetizer made with white beans and cranberries.
This recipe takes about ten minutes to make too!
Have you tried my Easy Pumpkin Pie Hummus recipe?
That pumpkin pie hummus may seem more like a dessert hummus than an appetizer one.
However, like this cranberry hummus, that pumpkin hummus is perfect especially during thefall to holiday season of the year.
Do you want to learn more about the Mediterranean Diet?
Find out how to follow the Mediterranean Diet here.
People ask what is hummus made of.
Hummus is that delicious dip that is made with a chickpea base.
Chickpeas are a favorite legume for followers of the Mediterranean Diet and Middle East diets.
Hummus is also popular with vegan and vegetarian diets.
The ingredients that are added to humus help to flavor the hummus to make it even better.
While hummus is the perfect consistency for a dip, it is also perfect as a spread for sandwiches.
What do you eat humus with?
Well in the case of this cranberry hummus, just about anything that can be dipped could work.
I like both vegetables and crackers with this recipe.
This hummus also goes well with a Charcuterie board.
I could easily serve this hummus as part of my Mediterranean diet Charcuterie Board. You can find all of my snack board ideas here.
White Bean Cranberry Hummus
Tips for making hummus.
I like to use my Vitamix blender to make hummus. However, a food processor should do the trick if that is what you prefer to use.
Here are some more great tips for you.
- When sautéing ingredients in this recipe the olive oil should not be allowed to burn. You just need to sauté garlic and rosemary until fragrant and then remove the skillet from heat.
- Drizzle a bit of olive oil over the hummus prior to serving to give your hummus some extra moisture.
- Adjust thickness of this hummus to your taste by adding extra water if needed.
- I like to use my Vitamix blender to make hummus. However, a food processor should do the trick if that is what you prefer to use.
- Allow the flavors to blend together for a few hours in the refrigerator before serving. Refrigerating is also a good idea to do before adding any extra seasonings for taste.
There is a bit of preparation that is needed for the beans.
Using canned cannellini beans or white beans is an easy way to go for making hummus. Before adding them to the recipe be sure to drain then rinse the beans first. Some folks like to save the drained liquid for later use.
Subscribe to FoodWineandLove!
We'll email this post to you as well as weekly recipes!
Topping your hummus before serving is a great way to personalize the look and the taste of it.
Adding leftover cranberries is one way to garnish this hummus.
Also, a sprig of rosemary or chopped nuts can be a nice idea.
How to store hummus.
This hummus should be stored in an airtight container. If stored properly in a refrigerator, it should keep for about five days.
By the way, while you are here you may also be interested in these ideas.
- Shaved Brussels Sprout Salad
- Slow Cooker Chili Chicken Soup.
- Portobello Steaks in Garlic Sauce.
- Sheet Pan Roasted Cauliflower with Gremolata.
- 20 Minute TOFU Stir Fry.
- Oven Roasted Buffalo Cauliflower.
- Low Fat Vegan Mushroom Stuffing.
- Vegan Pumpkin Stuffed Peppers.
- How to Follow the Mediterranean Diet.
Be sure to follow me on Pinterest| Facebook | and Instagram.
Also, subscribe to my weekly newsletter!--KEEP SCROLLING--
White Bean Cranberry Hummus
About hummus made with cranberries.
This creamy white bean hummus is packed with festive flavors thanks to the dried cranberries. It is also infused with garlic and rosemary olive oil, and topped with chopped pecans.
Unlike similar cranberry hummus recipes, this one has an added ingredient.
This recipe also has a bit of orange juice in it.
The orange juice gives this recipe a bit of sweetness along with a citrus nod.
White Bean Cranberry Hummus
Ingredients needed to make cranberry hummus.
- Olive Oil- ÂĽ cup.
- Rosemary- 1 tablespoon, fresh preferred. Plus additional as needed for garnish.
- Garlic- 2 cloves, whole but, peeled.
- White Beans- 2 cans (14-16 ounces) drained and rinsed.
- Orange Juice- 2 tablespoons.
- Cranberries- ÂĽ cup, dried. Plus additional as needed for garnish.
- Pecans- â…“ cup chopped.
- Filtered water- as needed for consistency.
White Bean Cranberry Hummus
- Start by infusing the olive oil with the rosemary and garlic. In a skillet on medium heat, add the olive oil and sauté the rosemary and garlic. Sauté until fragrant, about a minute. Stir constantly to avoid burning.
- Next, in a food processor of strong blender, blend together the olive oil, rosemary, garlic, beans, orange juice, and cranberries until smooth. Stop to scrape down the sides as needed. You can add up to ÂĽ cup of the water as needed to thin out the consistency of the hummus.
- Refrigerate the hummus covered for at least 20 minutes to allow for the flavors to set.
- Serve the hummus with chopped pecans and/or cranberries on top
Thanks so much for visiting!
If you decide to make this recipe, please stop back and let me know how it turned out for you. Also, if you have any tips or tweaks to the recipe to share, please do so in the comment section below. My readers like to stop by periodically for updates on the recipes. Reading the comments below is helpful to these readers and hopefully to you too!!
Looking for a recipe that is not on my site?
Please let me know and I will on getting that recipe for you.
Happy baking, eating, and enjoying life!
Nutritional Information is only an estimate and can vary especially with ingredients that are used.
White Bean Cranberry Hummus, a festive appetizer recipe that is vegan, vegetarian , and Mediterranean diet friendly.
White Bean Cranberry Hummus
Ingredients
- Olive Oil– ¼ cup.
- Rosemary- 1 tablespoon.
- Garlic– 2 cloves.
- White Beans– 2 cans 14-16 ounces drained and rinsed. Orange Juice- 2 tablespoons.
- Cranberries– ¼ cup dried. Plus additional as needed for garnish.
- Pecans– ⅓ cup chopped.
- Filtered water- as needed for consistency.
Instructions
- Start by infusing the olive oil with the rosemary and garlic. In a skillet on medium heat, add the olive oil and sauté the rosemary and garlic. Sauté until fragrant, about a minute. Stir constantly to avoid burning.
- Next, in a food processor of strong blender, blend together the olive oil, rosemary, garlic, beans, orange juice, and cranberries until smooth. Stop to scrape down the sides as needed. You can add up to ÂĽ cup of the water as needed to thin out the consistency of the hummus.
- Refrigerate the hummus covered for at least 20 minutes to allow for the flavors to set.
- Serve the hummus with chopped pecans and/or cranberries on top
Recipe Notes
Please see recipe post for further details on this recipe.
Nutritional Information is only an estimate and can vary especially with ingredients that are used. See foodwineandlove.com for details on this recipe .
originally posted:
December 13, 2021*As an Amazon Associate I earn from qualifying purchases. This means that the links on this website, and specifically on this post, that lead to other sites may be affiliate links.
Please note: Nutritional data has been calculated using a tool that comes with this recipe card and not by me. This means that Nutritional Information is only an estimate and can vary especially with ingredients that you use. The accuracy of this tool may differ from other tools as expected. Also note that there is no instructional value to the video that may be attached to this recipe. It is only there for visual pleasure. For more information about the images in this recipe, please refer the the recipe instructions. Thank you!
Follow Me