This white bean cranberry hummus is exactly what your holiday feast is missing. Serve up this tasty dip as a nice appetizer before the main meal and enjoy it with bread, crackers, and veggie sticks.
Hummus is one of those savory dishes that are perfect for any occasion and always simple to make. This fun white bean hummus is made to pack the seasonal flavors in every bite and is perfect for the holiday season.
This basic hummus recipe without tahini is one to treasure every year, a perfect blend of sweet, sour, and savory.
What is Cranberry Hummus?
This creamy white bean hummus is packed with festive flavors: it’s loaded with dry cranberries, infused with garlic and rosemary olive oil, and topped with chopped pecans. My unique addition is orange juice, which provides this great dip with a lightly sweet and sour taste.
Ingredients you’ll need for White Bean Cranberry Hummus:
- Olive oil
- Fresh rosemary
- Garlic cloves
- Canned white beans
- Orange juice
- Dried cranberries
- Chopped pecans
- Filtered water
For the exact measurements needed, please see the recipe card below.
How to Make White Bean Cranberry Hummus
In a skillet over medium heat, warm the olive oil.
Add in the fresh rosemary and peeled garlic cloves. Stir for 1 minute until fragrant.
Add in all of the ingredients, except for the pecans, to a food processor. This includes the olive oil, garlic, and rosemary you just cooked in the skillet.
Blend together until very smooth and adjust the thickness by adding in filtered water, if desired, until the hummus is at your preferred consistency.
Serve the hummus with the chopped pecans on top and add some extra cranberries for garnish.
Serve with fresh bread or crackers as desired.Enjoy!
- When cooking the olive oil, garlic, and rosemary, make sure that the oil doesn’t burn. You’re only trying to saute the garlic and rosemary until fragrant. Once achieved, you can remove the skillet from the heat.
- Keep your leftover hummus stored in an airtight container in the fridge for up to 5 days.
Is hummus served hot or cold?
Hummus is one of those great dips that can be served at any temperature. You can serve your dip up at room temperature when made fresh or serve it warmed or chilled. It tastes great either way and is up to you on how you’d like to enjoy it.
What is traditionally eaten with hummus?
Hummus is often eaten with fresh bread like pita or toasted pita chips, but can also be served with crackers, cut veggies like bell peppers, cucumbers, carrots, or celery. If you think it will taste good with cranberry and herbs it will probably go well with this hummus recipe.
Can I freeze hummus?
Want to store your hummus for a tad longer? Go ahead and place it in an airtight container and freeze for up to 3 months. Simply place the container in the fridge to chill for up to 3 months before thawing overnight in the fridge. Stir well and serve as desired.
Check out these other fabulous hummus dip recipes
- Roasted Pumpkin Hummus Recipe
- Hummus and Baked Goat Cheese Dip
- Layered Hummus and Caramelized Onion Dip
- Mexican Street Corn Salsa Hummus
- ¼ cup olive oil
- 1 tbsp fresh rosemary
- 2 cloves garlic
- 2 14oz cans white beans
- 2 tbsp orange juice
- ½ tsp salt
- ¼ cup dried cranberries
- ⅓ cup pecans, chopped
- *¼ cup filtered water for a thinner consistency
1. Heat olive oil in a skillet over medium heat. Add fresh rosemary and peeled garlic cloves. Stir a minute until fragrant.
2. 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.
3. Serve with chopped pecans on top, extra cranberries, and fresh bread or crackers.