Cranberry Hummus

Ingredients and Weight:

• Canned chickpeas (garbanzo beans), 1 can (15 ounces)
• Fresh cranberries, 1 cup
• Tahini (sesame seed paste), 1/4 cup
• Olive oil, 1/4 cup
• Lemon juice, 2 tablespoons
• Garlic, 1 clove, minced
• Ground cumin, 1/2 teaspoon
• Salt and black pepper, to taste

Preparation Time:

5 minutes

Cooking Time:

0 minutes (no cooking required)

Difficulty Level:

1 (Simple)

Preparation Method Steps:

1. Drain the chickpeas and rinse them thoroughly.
2. In a food processor or high-powered blender, combine the chickpeas, cranberries, tahini, olive oil, lemon juice, garlic, cumin, salt, and pepper.
3. Process until smooth and creamy, scraping down the sides of the processor as needed.
4. Taste and adjust seasonings as desired.

Nutritional Information:

• Calories: 250 per serving
• Protein: 7 grams
• Carbohydrates: 20 grams
• Fiber: 5 grams
• Fat: 15 grams

Dish Characteristics:

• Creamy and flavorful
• Tart and sweet balance from cranberries
• Savory and nutty undertones from tahini
• Can be served as an appetizer, dip, or spread

User Comments:

• "This is the most delicious hummus I've ever had! The cranberry gives it a wonderful festive flavor."
• "Perfect for a holiday party or any occasion. It's healthy and satisfying too."
• "I love the creamy texture and the subtle sweetness from the cranberries. It's a great addition to my appetizer platter."
• "I've made this hummus several times now, and it's always a hit with my guests. It's so easy to prepare and looks so impressive."
• "I'm not usually a fan of cranberry, but this hummus changed my mind. It's a perfect balance of tart and sweet."

Special Precautions and Tips:

• If you don't have a food processor, you can use an immersion blender.
• To make a smoother hummus, soak the chickpeas overnight before using.
• For a spicier hummus, add a pinch of cayenne pepper.
• Cranberry hummus can be stored in an airtight container in the refrigerator for up to 3 days.