Cranberry and Walnut Hummus
Ingredients
25 grams dried cranberries
30 grams toasted walnuts
150 grams tahini
2 garlic cloves
2 lemon
2 tin tinned chickpeas
100 grams olive oil
1 pinch salt
150 grams boiling water
Instructions
STEP 1/4
Soak the cranberries overnight in water then drain.
Roughly chop the walnuts.
Peel and roughly chop the garlic.
Juice the lemons.
Drain the chickpeas.
STEP 2/4
Connect the Triblade attachment to the hand blender.
STEP 3/4
Add the first of Ingredients 1 (cranberries) into the mini chopper.
Pulse until the berries are jammy but not completely smooth.
Add the last of Ingredients 1 (walnuts) into the mini chopper.
Pulse until the walnuts are chopped through the cranberries.
STEP 4/4
Add the Ingredients 2 (tahini, garlic, lemon juice, chickpeas, oil, salt, water) into the large bowl.
Use the Turbo function to process the mixture until smooth.
Add the contents of the mini chopper.
Stir until combined.
Serve.
Cranberry and Walnut Hummus
Ingredients
25 grams dried cranberries
30 grams toasted walnuts
150 grams tahini
2 garlic cloves
2 lemon
2 tin tinned chickpeas
100 grams olive oil
1 pinch salt
150 grams boiling water
Instructions
STEP 1/4
Soak the cranberries overnight in water then drain.
Roughly chop the walnuts.
Peel and roughly chop the garlic.
Juice the lemons.
Drain the chickpeas.
STEP 2/4
Connect the Triblade attachment to the hand blender.
STEP 3/4
Add the first of Ingredients 1 (cranberries) into the mini chopper.
Pulse until the berries are jammy but not completely smooth.
Add the last of Ingredients 1 (walnuts) into the mini chopper.
Pulse until the walnuts are chopped through the cranberries.
STEP 4/4
Add the Ingredients 2 (tahini, garlic, lemon juice, chickpeas, oil, salt, water) into the large bowl.
Use the Turbo function to process the mixture until smooth.
Add the contents of the mini chopper.
Stir until combined.
Serve.