I love a good swap out when I can amp up the flavor or the texture of a dish with a new ingredient and this recipe does not disappoint! Traditionally hummus is made with chickpeas, but cannellini beans actually have more protein and fiber per serving. The smooth and creamy texture of cannellinis make this hummus velvety and luscious!
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Then, adding major wow factor is the pop of color and flavor with fresh pomegranate arils on top, drizzled with some olive oil. Pomegranate arils from POM Wonderful are only in season through January, so now is the perfect time to stock up! They are naturally a little sweet and little tart and have 4 grams of fiber for every half cup. Plus, they look like rubies on a bed of delicious!
In this recipe, you can add a raw garlic clove, but I personally think the caramelized, mellow taste of softened garlic is so much better in a dip like this. Check out my VIDEO HERE on how to make the softest, most decadent garlic you’ll ever taste! Serve with veggies or pita and try not to eat it all in one sitting. I dare ya!
| Prep Time | 15 minutes |
| Servings |
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- 1 garlic clove or 1 tsp softened garlic using this technique: https://www.youtube.com/watch?v=o2FTGepYVfY
- 1 15 oz can cannellini beans drained and rinsed
- 1/4 cup tahini
- 1.5 teaspoons ground coriander
- 1/4 cup extra virgin olive oil
- 1/4 cup pomegranate arils
- 5 Tb fresh lemon juice
- 1 tsp kosher salt plus more to taste
- 1/4 cup pomegranate arils
Ingredients
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- Pulse the garlic in a food processor and add beans, tahini, lemon juice, coriander and 1 teaspoon kosher salt. Pulse until smooth, scraping the bowl occasionally. With the machine running, add the olive oil. Season to taste with additional kosher salt.
