Name: Cranberry Jalapeno Hummus
Prep time: 12 min
Cook time: 5 min
Total time: 15 min
Cuisine: American
Ingredients: 1 (15-ounce) can chickpeas, drained, reserve liquid; ½ cup dried cranberries; 2 tablespoons lime juice (1-2 limes); Reserved chickpea liquid, as needed; 2 cloves garlic, peeled; ½ medium jalapeno pepper (may add more or less, depending on spice preference); ¼ teaspoon smoked paprika; 1/4 teaspoon salt (optional); 3 tablespoons tahini; 2 tablespoons extra virgin olive oil; Jalapeno slices; Dried cranberries; Olive oil; Sea salt; Herbs (i.e., sage, cilantro, basil, thyme)

Sharon Palmer RD

Published on November 27, 2024

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If you’re looking for a zesty, festive way to boost your hummus routine, look to dried cranberries, jalapeño, lime, and smoked paprika to do the trick with this super easy Jalapeno Cranberry Hummus recipe! Just pour your classic hummus ingredients—chickpeas, tahini, garlic, and olive oil—into a blender or food processor, along with those colorful, flavorful additions and blend away. You’ll be rewarded with a subtly sweet-tart flavor, soft pink color, velvety texture, and mildly spicy bite that can take your hummus to new levels. I love this cranberry jalapeño hummus recipe as an appetizer served with crackers, chips, and veggies for party appetizers, potlucks, and the holidays. This completely gluten free, plant-based, vegan hummus is yummy as a condiment, dip or spread for veggie-burgers, sandwiches, roasted vegetables, vegan meatballs, and lentil patties, too. Best of all, most of these hummus ingredients are shelf-stable, so you can keep them on hand to whip up a fabulous dip in just 15 minutes. It’s that easy, and that healthy too! Filled with protein, healthy fats, antioxidant compounds, and fiber, it’s your go-to dip for good flavor and health.

Watch me make this recipe on Instagram here.

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Cranberry Jalapeno Hummus

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Author: The Plant-Powered Dietitian
Total Time: 15 minutes
Yield: 8 servings 1x
Diet: Vegan

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Description

This easy, festive Jalapeno Cranberry Hummus recipe is infused with a touch of dried cranberries, jalapeño, and lime, lending a delightful soft pink color and subtle sweet-tart-spicy flavor to this delicious, healthy hummus that is also gluten-free and vegan.

Ingredients

Scale

Hummus:

1 (15-ounce) can chickpeas, drained, reserve liquid
½ cup dried cranberries
2 tablespoons lime juice (1-2 limes)
Reserved chickpea liquid, as needed
2 cloves garlic, peeled
½ medium jalapeno pepper (may add more or less, depending on spice preference)
¼ teaspoon smoked paprika
1/4 teaspoon salt (optional)
3 tablespoons tahini
2 tablespoons extra virgin olive oil

Garnish (optional, as desired):

Jalapeno slices
Dried cranberries
Olive oil
Sea salt
Herbs (i.e., sage, cilantro, basil, thyme)

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Instructions

Drain chickpeas, reserving liquid (an average can contains about 1/2 cup of liquid). Set aside
Place dried cranberries in a small dish and add lime juice and 2 tablespoons of the reserved chickpea liquid (save remaining liquid for later, if needed). Stir well and microwave for 5 minutes, letting rest for an additional five minutes to soften. Do not discard liquid. (Alternatively, heat in a small pot until comes to a boil, and set aside for 5 minutes.)
Meanwhile, place drained chickpeas in the container of a food processor or blender, along with garlic, jalapeño, smoked paprika, salt (optional), and tahini. Add softened cranberries with liquid.
Process mixture for about 3-5 minutes, slowly adding olive oil and reserved chickpea liquid as needed, 1 tablespoon at a time, until you achieve a smooth, velvety texture as desired. May pause and scrape down sides while your blend hummus.
Pour hummus in a serving or storage container (makes about 2 1/4 cups). Top
Cover and refrigerate until serving time. Makes 8 servings (about 3 tablespoons each). Lasts up to 5 days in the refrigerator.