This Cranberry Jalapeno Hummus is yummy as a dip or spread.
- 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.
- Category: Appetizer
- Cuisine: American
- 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