Gorgeous sweet cranberries balance the heat in this sweet-and-spicy hummus. The flavonoid and phytonutrient from the cranberries provide antioxidant benefits. The chickpeas contribute a balance of protein, healthy fat, and carbs, all needed to keep a hard-working body in check. Nutrition (per serving) Calories: 95; protein: 4g; fat: 4g; carbs: 12g; sugar: 2g Recipe and photo by Sharon Palmer, R.D.N., author of Plant-Powered for Life and The Plant-Powered Blog.
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Makes 12 servings
Prep time 15 min.
Ingredients
½ cup dried cranberries 1 Tbsp extra-virgin olive oil 2 Tbsp lime juice 3 Tbsp tahini 1 (15.5-oz) can chickpeas, drained, reserve liquid 2 cloves garlic ½ jalapeño pepper ¼ tsp smoked paprika ¼ cup fresh cilantro, chopped
How to make it
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, jalapeño pepper, and smoked paprika. Process mixture, and slowly add reserved chickpea liquid, 1 Tbsp 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.
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Gorgeous sweet cranberries balance the heat in this sweet-and-spicy hummus. The flavonoid and phytonutrient from the cranberries provide antioxidant benefits. The chickpeas contribute a balance of protein, healthy fat, and carbs, all needed to keep a hard-working body in check.
Nutrition (per serving)
Calories: 95; protein: 4g; fat: 4g; carbs: 12g; sugar: 2g
Recipe and photo by Sharon Palmer, R.D.N., author of Plant-Powered for Life and The Plant-Powered Blog.
For access to exclusive gear videos, celebrity interviews, and more, subscribe on YouTube!
Makes 12 servings
Prep time 15 min.
Ingredients
½ cup dried cranberries 1 Tbsp extra-virgin olive oil 2 Tbsp lime juice 3 Tbsp tahini 1 (15.5-oz) can chickpeas, drained, reserve liquid 2 cloves garlic ½ jalapeño pepper ¼ tsp smoked paprika ¼ cup fresh cilantro, chopped
How to make it
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, jalapeño pepper, and smoked paprika. Process mixture, and slowly add reserved chickpea liquid, 1 Tbsp 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.
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Makes 12 servings
Prep time 15 min.
Ingredients
½ cup dried cranberries 1 Tbsp extra-virgin olive oil 2 Tbsp lime juice 3 Tbsp tahini 1 (15.5-oz) can chickpeas, drained, reserve liquid 2 cloves garlic ½ jalapeño pepper ¼ tsp smoked paprika ¼ cup fresh cilantro, chopped
How to make it
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, jalapeño pepper, and smoked paprika. Process mixture, and slowly add reserved chickpea liquid, 1 Tbsp 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.
Makes 12 servings
Prep time 15 min.
Prep time 15 min.
Prep time
15 min.
Ingredients
- ½ cup dried cranberries
- 1 Tbsp extra-virgin olive oil
- 2 Tbsp lime juice
- 3 Tbsp tahini
- 1 (15.5-oz) can chickpeas, drained, reserve liquid
- 2 cloves garlic
- ½ jalapeño pepper
- ¼ tsp smoked paprika
- ¼ cup fresh cilantro, chopped
How to make it
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, jalapeño pepper, and smoked paprika. Process mixture, and slowly add reserved chickpea liquid, 1 Tbsp 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.
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, jalapeño pepper, and smoked paprika.
Process mixture, and slowly add reserved chickpea liquid, 1 Tbsp 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.
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