Cranberry Hummus

Spice things up with a Cranberry Hummus! This twist on traditional hummus makes a tasty holiday appetizer or winter snack and guaranteed to add a kick to your plate!

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It’s been seven weeks since my hip replacement surgery. I can’t believe it. I feel amazing. Every week I’ve felt better and better since the surgery, but last week was definitely a turning point.

No inflammation and I was able to do everything I could do before surgery including walking. OMG! Walking was incredible. I had no pain or stiffness like I used to have. I’m going to be a walking maniac again soon. Can’t wait!

Swimming on the other hand, is still iffy. My glute is weak, cramps and then I get out of the pool walking like an old lady, which is my biggest complaint right now. Every time I get up, I wobble a few steps before walking normal.

When I saw the doctor this week, I told him I was not going to walk like a Grandma. He laughed at me. Said that was impossible with my determination that I would get stronger with time, it’s “only been 6 weeks” he said.

Ugh…that word “only” is killing me. EVERYONE keeps saying it. Does that mean in six months everyone will finally stop giving me a free pass? 

The problem with having hip replacement surgery at 38 is the “only” basis for comparison are people much older which means they really don’t know why they’re saying “only.” That word is like nails on a chalkboard to me. It makes me cringe!

You know what else makes me cringe? Canned cranberries. I love cranberries, but there’s something about a jello-y jar of solid cranberries. It reminds me of the movie Aliens. Too gooey and slimy. Yes, I’m weird about certain food textures and cranberries in a jar is one of them.

For Thanksgiving, I usually make healthy cranberry sauce recipe, but wanted to switch things up. That’s when chickpeas and tahini got blended with cranberries in the food processor. Mostly out of curiosity to see what hummus and cranberries taste like together.

The result? Well I guess you’re gonna have to bust out your food processor to find out, but here’s a hint. The recipe wouldn’t be making an appearance if this Cranberry Hummus wasn’t blow your taste buds away quality. Try it. You’ll see.

Want more cranberry recipes? Try this cranberry oatmeal recipe, cranberry smoothie, cranberry muffin recipe next!

5 from 1 vote

Servings: 12 servings

Cranberry Hummus

By Megan Olson

Spice things up with a Cranberry Hummus! This twist on traditional hummus makes a tasty holiday appetizer or winter snack, & guaranteed to add a kick to your plate!

Prep: 5 minutes mins

Total: 5 minutes mins

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Ingredients 

1x2x3x

• ▢ 15 ounce chickpeas
• ▢ 1 cup cranberries, frozen, thawed
• ▢ 2 tablespoons tahini
• ▢ 2 teaspoons extra virgin olive oil
• ▢ 1 1/2 tablespoons lemon juice
• ▢ 1/2 tablespoon dried parsley
• ▢ 1/2 teaspoon cumin

US Customary – Metric

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Instructions 

• To a food processor or blender, add all ingredients and blend on high until all ingredients are broken down and smooth.
• Transfer to a bowl and chill 30 minutes prior to serving.

Notes

• Makes  approximately 12 servings, 2 tablespoons each.
• My Amazon shop has more products similar to those used for this recipe and that I recommend to my nutrition clients.

Nutrition

Serving: 1serving, Calories: 61kcal, Carbohydrates: 8.2g, Protein: 2.2g, Fat: 2.4g, Saturated Fat: 0.2g, Sodium: 42.2mg, Fiber: 2.3g, Sugar: 0.7g

Nutrition information is automatically calculated, so should only be used as an approximation.

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