Cranberry & Walnut Hummus
| Serves: 6 | Recipe course:
Dips, Starters | Total time (min.): 10 | Complexity (1 to 3): 1 |
A popular dip or base for a meal,made better with nutty walnuts and deliciously tart cranberries. Serve with toasted pitta bread as a snack or with salads or toppings for a light meal.
Tools
This recipes is suitable for use with the following types of kitchen machine:
Ingredients
Ingredients
- 1 tin drained chickpeas
- 10g chopped cranberries
- 10g roughly chopped walnuts
- 2 cloves garlic
- 75g cashew nut butter
- 3 tbsp lemon or lime juice
- 1 tbsp extra virgin olive oil
- 150 grams cooked beetroot
- Salt and pepper to taste
Method
- Put all the ingredients in to the chopper attachment of your Kenwood Triblade System Pro, attach the chopper cover and power handle. Pulse a couple of times and then full power for up to a minute or until all the lumps have gone.
- Place in a ramekin, top with chopped walnuts and cranberries, and refrigerate for at least 30 minutes.
- Serve with some toasted pitta breads and crudités.
More like this
Starter recipes | Food processor recipes | All recipes | Vegan recipes
