Jalapeno Cranberry Hummus
Ingredients
-
1
15-ounce can
chickpeas, drained
-
½
cup
dried cranberries
-
2
tablespoons
lime juice
-
2
cloves
garlic, peeled
-
½
medium
jalapeno pepper
-
¼
teaspoon
smoked paprika
-
¼
teaspoon
salt (optional)
-
3
tablespoons
tahini
-
2
tablespoons
extra virgin olive oil
-
as desired
none
jalapeno slices (garnish)
-
as desired
none
dried cranberries (garnish)
-
as desired
none
olive oil (garnish)
-
as desired
none
sea salt (garnish)
-
as desired
none
herbs (garnish)
Instructions
- Drain the chickpeas and reserve the liquid.
- Soak the dried cranberries in lime juice and some reserved chickpea liquid, then microwave for 5 minutes and let rest.
- In a food processor, combine chickpeas, garlic, jalapeño, smoked paprika, salt, tahini, and the softened cranberries with their liquid.
- Process the mixture, adding olive oil and reserved chickpea liquid as needed until smooth.
- Transfer the hummus to a serving container and refrigerate until serving.
Nutrition Facts (estimated)
Servings
8
Calories
95
Total fat
4g
Total carbohydrates
12g
Total protein
4g
Sodium
7mg
Cholesterol
0mg
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