White Bean Cranberry Hummus Recipe By Tasty Food

WHITE BEAN HUMMUS

Steps:

• *To cook the dried beans, soak them overnight in plenty of water. Drain, put them in a pot, and cover them with fresh water by 1-inch. Bring them to a boil, lower the heat, and simmer until they are tender, about 30 to 40 minutes.
• Put the beans into the bowl of a food processor. Add the lemon juice, cumin, garlic, tahini paste, and salt and pepper, to taste. Turn the processor on and slowly pour in the olive oil. Process until smooth and thick.

WHITE BEAN CRANBERRY HUMMUS RECIPE BY TASTY

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!

WHITE BEAN HUMMUS

Steps:

• Combine olive oil and garlic slices in small pan; over medium heat allow garlic to brown.
• Remove from heat and allow to cool.
• Separate garlic from oil; reserve both.
• In a food processor, combine Cannellini Beans, toasted garlic, lemon juice, cumin, salt, pepper, cayenne and parsley; process until smooth.
• While processor is running, carefully drizzle in the reserved olive oil.
• Taste again season to taste, if necessary.

WHITE BEAN HUMMUS

Steps:

• Place garlic in the bowl of a food processor* and process until finely minced.
• Add the kidney beans and lemon juice; process until smooth.
• Add the olive oil, ground cumin, cayenne pepper, salt, and white pepper; process until smooth.
• Add the 4 Tablespoons of cilantro and process for 30 seconds with on/off pulses.
• Transfer to a bowl, cover, and chill overnight (or at least a few hours to allow the flavors to meld).
• Serve with chips, pita chips, or vegetables.
• *You may use a blender if you do not have access to a food processor.

SUPER TASTY WHITE BEAN HUMMUS

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!