Most people spend so much time trying out what to cook for the big holiday meal. But the meal is all about the appetizers. They set the meal off right! This cranberry hummus has the perfect amount of heat to spice up the holiday table. It’s the perfect balance of spicy and sweet!
Note: The color of the hummus may vary from a light pink to a deeper red. Don’t be afraid of the color because the flavor is the same no matter how it turns out!
- Prep Time:15m
- Cook Time:30m
- Total Time:45m
- Serves: 10 people
- Category: Dips & Spreads, Vegan, Vegetarian, Gluten-Free
- 2 c cooked chickpeas, plus 1/3 cup reserved cooking water
- 1 tsp. baking soda
- 1 c fresh cranberries, some reserved for garnish
- 1/3 c tahini
- 1/3 c lime juice
- 1/2 tsp. nutmeg
- 1 tsp. cinnamon
- 1/2 tsp. cumin
- dash of cayenne pepper
- 1 tsp. fermented chile paste (optional)
- 2 garlic cloves
- drizzle olive oil, for garnish
- If you’re working with dried chickpeas (recommended), soak them overnight in enough water to cover by 2 inches in the refrigerator. In a medium saucepan, add the chickpeas and soaking water, plus 1 teaspoon baking soda, and enough water to cover them (they’ll have soaked up some water from the night before). Bring this to a boil, reduce to simmer, and cover and cook for 25-30 minutes, or until they’re soft and the skins are peeling off (i.e., cook them longer than you would for regular eating). Drain, reserving 1/3 cup of the cooking water.
- Meanwhile, combine tahini, lime juice, and garlic in a food processor and blend until smooth.
- Add 1 cup of the cooked chickpeas to the food processor and blend. Add cranberries and spices, and blend until they’ve become small pieces. Scrape down the side of the bowl, add spices, chile paste (optional), and remaining 1 cup chickpeas. Blend until very smooth, and taste to adjust spices.
- To serve, drizzle with olive oil and top with reserved fresh cranberries.