Cranberry Hummus - edible Southeastern Massachusetts
Adding cranberries to a simple hummus recipe adds an underlying tartness that’s paired perfectly with honey and lemon for balance. The pale pink hue of the fini
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at ediblesema.com.
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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