Recipe Details
Ingredients
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1(15 ounce) cancannellini beans
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½cupchopped dried cranberries
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2tablespoonsolive oil
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1tablespoonfreshly squeezed lemon juice
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1tablespoonchopped fresh thyme
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¼teaspoonground cinnamon
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1clovegarlic, crushed
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3tablespoonschopped pecans
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salt to taste
Cooking Directions
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Drain cannellini beans and reserve liquid.
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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.
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Stir in chopped pecans, and season to taste with salt. Store in the refrigerator in an air-tight container until ready to serve.
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Garnish with additional cranberries, pecans, and a drizzle of olive oil, if desired.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe6 | |
| Calories101 | |
| % Daily Value * | |
| Total Fat 7g |
9% |
| Saturated Fat 1g |
5% |
| Sodium 10mg |
0% |
| Total Carbohydrate 10g |
4% |
| Dietary Fiber 1g |
4% |
| Protein 1g |
1% |
| Potassium 23mg |
0% |
* 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.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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