OK, I know you haven’t digested your Thanksgiving dinner yet, but you’re not done with Thanksgiving flavors yet. I haven’t digested mine yet either but I know that as soon as I have I will want more pumpkin, more cranberries, more pecans in my life. I know I will be having them many times many ways before the year is over.
So, if you have any cranberries or cranberry sauce left, please make this hummus. You’ve got to make it, for your own sake! Chances are you still have family over and you want a great dip to mingle around. Everybody loves hummus and has a great conversation at its presence. I know so. Imagine how pleased everybody will be to see yesterday’s cranberry sauce in the hummus. They’ll love you for that.
Now a bit of description, so listen up. This is not a traditional hummus, meaning it’s not made with hummus (chickpeas in Arabic). It is made with cannellini beans which give a smoother dip. The cranberry sauce adds a tart, almost lemony taste. The flavor is bright and redolent of half traditional hummus, half cranberry dessert. All in all, a fantastic dip!
Cranberry Hummus Recipe
4 to 6 servings
1 garlic clove, peeled
1 (15-ounce) can cannellini beans, rinsed and drained (or 1.5 cups home cooked beans)
2 tablespoons fresh lemon juice
2 tablespoons tahini (sesame paste)
2 tablespoons extra virgin olive oil
½ cup cranberry sauce
In the bowl of a food processor, pulse the garlic until finely minced. Add the cannellini beans, lemon juice, tahini and olive oil. Purée until you obtain a smooth paste. Transfer to a serving bowl. Stir in the cranberry sauce until the dip becomes pink. Serve with pita, flatbread, chips or crudités.
Basic Cranberry Sauce
Yields ½ cup
1 cup fresh cranberries
½ cup orange juice
¼ cup water
2 tablespoons honey
¼ teaspoon grated orange zest
To make the cranberry sauce, combine all of the ingredients in a small saucepan. Simmer over low heat, stirring occasionally and pressing the cranberries down, until you get a thick sauce, 10 to 15 minutes.