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

Cranberry Jalapeno Hummus (Vegan, Gluten-Free)
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  • 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


  1. 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.
  2. 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.
  3. 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.
  4. Remove hummus from food processor and stir in cilantro. Refrigerate until serving time.


*Sharon is not a paid spokesperson for the Cranberry Institute.

*Nutrition information per serving: 95 calories, 4 g total fat, 1 g saturated fat, 0 mg cholesterol, 7 mg sodium, 12 g carbohydrate, 3 g fiber, 2 g sugar, 4 g protein


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