½ cup dried cranberries
1 tablespoon extra virgin olive oil
2 tablespoons lime juice
3 tablespoons tahini
1 15.5-ounce can chickpeas, drained, reserve liquid
2 cloves garlic, minced
½ jalapeno pepper
¼ teaspoon smoked paprika
¼ cup chopped fresh cilantro
1) 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.
2) Place drained chickpeas (reserve liquid) in the container of a food processor or blender. Add cranberries with oil, lime juice and tahini. Add garlic, jalapeno pepper, and smoked paprika.
3) Process mixture and slowly add reserved chickpea liquid, 1 tablespoon at a time, until you achieve a smooth, yet firm texture. Process for about 3 minutes, until smooth and well blended.
4) Remove hummus from food processor and stir in cilantro. Refrigerate until serving time.
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