As part of the Cranberry Bog Blogger Network, I’m always challenged to come up with new recipes using cranberries. A bag of dried cranberries combined with a trip to the farmers market and a lovely spring day helped inspire me to create this cranberry hummus to serve with fresh spring veggies on a pretty afternoon get together. I paired the tart-sweetness of cranberries with the spiciness of jalapeno and the bright flavors of cilantro and lime juice. This hummus is yummy as a dip or spread. Plus, I think this hummus would be gorgeous for the holidays, too.
Yields 12 appetizer servings
- ½ cup dried cranberries
- 1 tablespoon extra virgin olive oil
- 2 tablespoons lime juice
- 3 tablespoons tahini
- 1 15.5-ounce can chickpeas, drained, reserve liquid
- 2 cloves garlic,
- ½ jalapeno pepper
- ¼ teaspoon smoked paprika
- ¼ cup chopped fresh cilantro
- Place dried cranberries in a small dish and add olive oil, lime juice and tahini. Stir well and set aside for 30 minutes to soften berries.
- Place drained chickpeas (reserve liquid) in the container of a food processor or blender. Add cranberries with oil, lime juice and tahini . Add garlic, jalapeno pepper, and smoked paprika.
- Process mixture and slowly add reserved chickpea liquid, 1 tablespoon at a time, until you achieve a smooth, yet firm texture. Process for about 3 minutes, until smooth and well blended.
- Remove hummus from food processor and stir in cilantro. Refrigerate until serving time.
Sharon is not a paid spokesperson for the Cranberry Institute.