Makes: 12 Servings
- 1/2 cup dried cranberries
- 1 Tbsp extra-virgin olive oil
- 2 Tbsp lime juice
- 3 Tbsp tahini
- 1 (15.5 oz) can chickpeas (drained, reserving the liquid)
- 2 cloves of garlic
- 1/2 jalapeño pepper
- 1/4 tsp smoked paprika
- 1/4 cup fresh cilantro, chopped finely
Place dried cranberries in a bowl, adding olive oil, lime juice, and tahini. If you used real limes be sure to zest your limes and add to this mixture to get optimal flavor. 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 the mixed ingredients from your bowl along with 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.
Nutritional Information (per serving): Calories 95 / Protein 4 g / Fat 4 g / Carbs 12 g / Dietary Fiber 3 g / Total Sugars 4 g / Added Sugars 2 g