Description
This easy, festive Cranberry Jalapeno Hummus is infused with a touch of dried cranberries, jalapeño, lime, and cilantro, producing a colorful, delicious, healthy hummus that is also gluten-free and vegan.
Ingredients
- 1 (15-ounce) can chickpeas, drained, reserve liquid
- ½ cup dried cranberries
- 2 tablespoons lime juice
- 3 tablespoons tahini
- 2 cloves garlic, minced
- ½ jalapeno pepper
- ¼ teaspoon smoked paprika
- 1 tablespoon extra virgin olive oil
- 1/4 cup chopped fresh cilantro (or 1 tablespoon dried)
Instructions
- Drain chickpeas, reserving liquid (an average can contains about 1/2 cup of liquid).
- Place dried cranberries in a small dish and add lime juice and 2 tablespoons of reserved chickpea liquid (reserve remaining liquid for later, if needed). Stir well and set aside for 30 minutes to soften berries.
- Place drained chickpeas in the container of a food processor or blender. Add softened cranberries with liquid, tahini, garlic, jalapeno pepper, and smoked paprika to the bender.
- Process mixture for about 3 minutes, slowly adding olive oil and reserved chickpea liquid if needed, 1 tablespoon at a time, until you achieve a smooth, velvety texture as desired.
- Remove hummus from food processor and stir in cilantro. Refrigerate until serving time. Makes 12 servings (about 1 1/2 tablespoons each).
- Prep Time: 10 minutes
- Category: Appetizer
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 95
- Sugar: 2 g
- Sodium: 7 mg
- Fat: 4 g
- Saturated Fat: 1 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 4 g
Keywords: vegan hummus, hummus, jalapeno hummus