Description
A tangy twist on classic hummus with cranberries for a sweet and savory flavor.
Ingredients
Scale
- 1 can (15 oz) chickpeas, drained and rinsed
- 1/4 cup tahini
- 1/4 cup dried cranberries
- 2 tbsp lemon juice
- 2 tbsp olive oil
- 1 clove garlic, minced
- 1/2 tsp ground cumin
- 1/4 tsp salt
- 2–3 tbsp water (as needed for consistency)
Instructions
- Combine chickpeas, tahini, cranberries, lemon juice, olive oil, garlic, cumin, and salt in a food processor.
- Blend until smooth, scraping down the sides as needed.
- Add water 1 tbsp at a time if the mixture is too thick.
- Blend again until creamy and well combined.
- Transfer to a bowl and drizzle with olive oil before serving.
Notes
- Store in an airtight container for up to 5 days.
- Use fresh lemon juice for the best flavor.
- Adjust salt and cumin to taste.
- Prep Time: 10 mins
- Cook Time: 0 mins
- Category: Appetizer
- Method: No-Cook
- Cuisine: Middle Eastern Fusion
Nutrition
- Serving Size: 1/4 cup
- Calories: 120
- Sugar: 4g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
