Cranberry Hummus - edible Southeastern Massachusetts
Cranberry Hummus adds a tart twist with honey and lemon, perfect for holiday appetizers. Pale pink and flavorful, it's easy to make and visually stunning.
Ingredients
- ½ cup fresh or frozen cranberries
- Zest from 1 lemon
- Juice from 1 lemon (divided)
- 1 tablespoon sugar
- 1 15-ounce can chickpeas (drained and rinsed)
- 1 to 2 teaspoons honey (or to taste)
- Kosher salt (to taste)
- Freshly ground black pepper (to taste)
- ¼ cup extra virgin olive oil
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