Cranberry Hummus Recipe

Ingredients

• 1 (15 ounce) can cannellini beans
• cup chopped dried cranberries
• 2 tablespoons olive oil
• 1 tablespoon freshly squeezed lemon juice
• 1 tablespoon chopped fresh thyme
• teaspoon ground cinnamon
• 1 clove garlic, crushed
• 3 tablespoons chopped pecans
• Salt to taste

Directions

1. Drain the cannellini beans and reserve the liquid for later use.
2. In a food processor, combine the cannellini beans, cranberries, olive oil, lemon juice, thyme, cinnamon, and garlic. Blend until smooth.
3. If the mixture is too thick, gradually add some of the reserved bean liquid to reach your desired consistency.
4. Stir in the chopped pecans and season the mixture with salt to taste.
5. Transfer the mixture to an airtight and refrigerate until ready to serve.
6. Before serving, garnish with extra cranberries, pecans, and a drizzle of olive oil, if desired.

Nutrition Facts (per serving)

• Calories: 101
• Total Fat: 7g (9% Daily Value)
• Saturated Fat: 1g (5% Daily Value)
• Sodium: 10mg (0% Daily Value)
• Total Carbohydrates: 10g (4% Daily Value)
• Dietary Fiber: 1g (4% Daily Value)
• Protein: 1g (1% Daily Value)
• Potassium: 23mg (0% Daily Value)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.