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Cranberry Jalapeno Hummus (Vegan, Gluten-Free)

Sharon Palmer

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 Cranberry Jalapeno Hummus is yummy as a dip or spread. Plus, I think this hummus would be gorgeous for the holidays, too.

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Cranberry Jalapeno Hummus (Vegan, Gluten-Free)

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  • Author: The Plant-Powered Dietitian
  • Prep Time: 5 minutes
  • Total Time: 35 minutes
  • Yield: 12 appetizer servings 1x


This Cranberry Jalapeno Hummus is yummy as a dip or spread.




  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.
  • 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

For more plant-based hummus recipes, check out some of my favorites:

Beet White Bean Hummus
Tomato Pesto Hummus
Green Pea Hummus

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