Author Notes
I so excited to succeed in creating a fruity hummus. This hummus is filled with chickpeas, spices, cranberries and topped with pecans. You can dip your graham crackers in it or anything your heart desires. —Juliana Palmcook
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Ingredients
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2 1/2 cups
whole frozen and thawed cranberries
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2 tablespoons
white sugar
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1 tablespoon
cinnamon
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2 teaspoons
curry
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1 teaspoon
nutmeg
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1 teaspoon
allspice
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1/2 teaspoon
anise seed
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1- 15 ounces
can chickpeas (drained)
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1
orange (cut in half for juice)
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1/4 cup
finely chopped pecans
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extra cranberries, pecans for garnish
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vegan graham crackers
Directions
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In a small pot boil cranberries with sugar, cinnamon, curry, nutmeg, allspice and anise seeds.
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Lower heat and stir with a fork until tender.
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Remove the pot with cranberries from heat and let cool.
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In a food processor finely ground chick peas until you reach a hummus texture.
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Slowly add cranberry mixture with it's juice into the chick pea hummus.
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Add freshly squeezed orange juice and continue to grind in the food processor.
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Remove hummus from food processor and place in serving bowl.
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Fold in pecans and the garnish with extra cranberries and pecans
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Dip vegan cinnamon graham crackers in the hummus for a tasty dessert.
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