Cranberry Hummus, A Thanksgiving appetiser that can be prepared ahead of time doesn’t have to be as labor-intensive as Thanksgiving dinner. This is a fantastic way to satisfy your hungry guests before the main course is served. Suggested accompaniments are crostini, crackers, toasted pita bread wedges, or fresh vegetables. Additionally, you can spread leftovers on a turkey sandwich.
1 (15 ounce) can cannellini beans
½ cup chopped dried cranberries
2 tablespoons olive oil
1 tablespoon freshly squeezed lemon juice
1 tablespoon chopped fresh thyme
¼ teaspoon ground cinnamon
1 clove garlic, crushed
3 tablespoons chopped pecans
salt to taste
Drain cannellini beans and reserve liquid.
Combine cannellini beans, cranberries, olive oil, lemon juice, thyme, cinnamon, and garlic in a food processor; blend until smooth. If too thick, thin out to your desired consistency by blending in some of the reserved bean liquid.
Stir in chopped pecans, and season to taste with salt. Store in the refrigerator in an air-tight container until ready to serve.
Garnish with additional cranberries, pecans, and a drizzle of olive oil, if desired.