Cranberry jalapeño hummus

Cranberry jalapeño hummus

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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.

12

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.

Salads and sides

Cook Time: 

0

Prep Time: 

15

Fitness

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October 18, 2017 at 04:05PM