I’ll never forget the first time I whipped up a batch of cranberry hummus – my holiday guests couldn’t believe their taste buds! That sweet-tart cranberry twist on classic hummus became our new must-have appetizer. What started as a “what if?” experiment one snowy December afternoon turned into our family’s favorite festive dip.
This vibrant cranberry hummus brings such happy energy to any holiday spread. The ruby-red flecks through the creamy dip make it almost too pretty to eat (almost!). I love how it surprises people – they expect plain chickpeas, then get this delightful burst of festive flavor. It’s become my go-to when I need something quick but impressive for last-minute gatherings.
What makes this recipe special is how effortlessly it comes together. A food processor does all the work while you focus on more complicated holiday dishes. In about 10 minutes, you’ve got a showstopping appetizer that satisfies both sweet and savory cravings. The best part? Even hummus skepticans keep coming back for “just one more” scoop!
Why You’ll Love This Cranberry Hummus
This isn’t your average hummus – it’s a holiday game-changer! Here’s why it’ll become your new favorite:
- Festive flavors that wow – The sweet-tart cranberries transform plain chickpea dip into something special enough for your holiday table
- Ready in minutes – Just toss everything in the food processor and blend – no cooking required!
- Naturally vegan – It’s creamy without any dairy, making it perfect for mixed-diet gatherings
- Beautiful presentation – Those ruby-red cranberry flecks make it almost too pretty to eat (almost!)
- Surprisingly versatile – Equally delicious with pita chips, fresh veggies, or even as a sandwich spread
Trust me, this is the appetizer that disappears first at every party – I always make a double batch!
Ingredients for Cranberry Hummus
Here’s everything you’ll need to make this festive dip – simple ingredients that create magic together:
- 1 can (15 oz) chickpeas – drained and rinsed well (those little skins can make your hummus gritty!)
- 1/2 cup dried cranberries – I prefer unsweetened, but regular works too
- 1/4 cup tahini – that rich sesame paste hiding in your pantry
- 3 tablespoons lemon juice – fresh squeezed makes all the difference
- 2 tablespoons olive oil – plus extra for drizzling
- 1 clove garlic – just one unless you’re feeling brave!
- 1/4 teaspoon salt – to make all those flavors pop
- 2-3 tablespoons water – for getting that perfect creamy texture
See? Nothing fancy – just good stuff you probably already have. Now let’s make some hummus magic happen!
How to Make Cranberry Hummus
Okay, let’s get blending! This cranberry hummus comes together so easily, you’ll be amazed. I’ll walk you through each step – just follow along and you’ll have the creamiest, dreamiest dip in no time.
First, grab your food processor (that trusty kitchen workhorse!) and make sure the blade is securely attached. Toss in all your ingredients except the water – chickpeas, cranberries, tahini, lemon juice, olive oil, garlic, and salt. Now here’s my little trick: pulse a few times before letting it run continuously. This helps break everything down evenly without overworking your motor.
Once you’ve got a rough paste going, let the processor run for a good minute or two. You’ll need to stop and scrape down the sides once or twice – those sneaky chickpeas love to stick! Now comes the magic touch: with the machine running, slowly drizzle in water one tablespoon at a time until you reach that perfect, velvety consistency. I usually stop at 2 tablespoons, but add the third if it still seems too thick.
Transfer your gorgeous pink hummus to a serving bowl, give it a quick taste (chef’s privilege!), and pop it in the fridge for at least 30 minutes. This chilling time lets the flavors really get to know each other – trust me, it’s worth the wait! When you’re ready to serve, drizzle with a little extra olive oil and scatter a few whole cranberries on top for that wow factor.
Tips for the Perfect Cranberry Hummus
Want that restaurant-quality texture? Here are my tried-and-true tricks for cranberry hummus that always gets rave reviews:
- Soak those cranberries! Just 10 minutes in warm water plumps them up beautifully for smoother blending (and prevents those little dried bits from getting stuck in your teeth).
- Scrape, scrape, scrape – That stubborn hummus loves to cling to the sides of the food processor. Stop at least twice to scrape everything down for even blending.
- Go slow with the water – Add it one tablespoon at a time. You can always add more, but you can’t take it back out!
- Let it chill – That 30-minute rest in the fridge isn’t just for show – it lets all the flavors marry into something magical.
- Make it pretty – A quick drizzle of olive oil and a sprinkle of whole cranberries turns simple dip into holiday centerpiece material.
Follow these little tips, and you’ll have hummus worthy of any festive spread!
Ingredient Notes and Substitutions
Let’s talk ingredients – because sometimes you gotta work with what you’ve got! That tahini might seem essential, but if you’re in a pinch, smooth almond butter makes a decent stand-in (just expect a slightly different flavor). My cousin swears by sunflower seed butter for nut-free versions.
No dried cranberries? Fresh work too – just chop them roughly first. And if garlic isn’t your thing, try a pinch of smoked paprika instead for depth. I’ve even used leftover cranberry sauce when desperate – the texture changes, but the flavor’s still fantastic!
For chickpea alternatives, white beans can work in a pinch, though they’ll give you a milder taste. The beauty? This recipe forgives improvisation beautifully – just taste as you go!
Serving Suggestions for Cranberry Hummus
Oh, the possibilities with this cranberry hummus are endless! I love watching guests’ eyes light up when I bring this festive dip to the table. Here are my favorite ways to serve it:
- Classic pita chips – The perfect sturdy scoop for that creamy texture
- Fresh veggie platter – Try colorful bell peppers, cucumber slices, and carrot sticks for a healthy crunch
- Fancy crackers – Rosemary or sea salt crackers add nice contrast
- Cheese board star – It pairs beautifully with brie and sharp cheddar
- Unexpected twist – Spread it on turkey sandwiches for a holiday lunch upgrade
At parties, I always put out a big bowl surrounded by different dippers – watching people discover their favorite combination is half the fun! This hummus makes any spread feel instantly festive.
Storage and Reheating Instructions
Pop any leftover cranberry hummus in an airtight container – I love using glass jars so I can see that pretty pink color! It’ll keep beautifully in the fridge for up to 5 days. No need to reheat (who wants warm hummus anyway?), just give it a quick stir before serving again.
Frequently Asked Questions About Cranberry Hummus
I get so many questions about this festive dip – here are the ones that pop up most often in my kitchen (and at parties!):
Can I use fresh cranberries instead of dried?
Absolutely! Just give them a rough chop first. Fresh cranberries will give you a tarter flavor, which I actually love. You might need to add a touch more sweetener if you prefer it less puckery.
How long does cranberry hummus last in the fridge?
This beauty keeps for about 5 days in an airtight container. The lemon juice helps preserve it beautifully. If it lasts that long – mine never does!
Is this recipe gluten-free?
Yes indeed! All the ingredients are naturally gluten-free. Just be sure to serve it with gluten-free crackers or veggies if that’s a concern.
Can I freeze cranberry hummus?
You can, but the texture changes a bit when thawed – it tends to get grainier. I prefer making it fresh, since it comes together so quickly anyway.
My hummus is too thick – help!
No worries! Just blend in another tablespoon of water or lemon juice until it reaches your perfect dippable consistency. Easy fix!
Nutritional Information
Here’s the scoop on what’s in this tasty cranberry hummus (per 2-tablespoon serving): about 80 calories, 4g fat (mostly the good kind from olive oil and tahini), 2g protein, and 10g carbs with 2g fiber. Remember – these are estimates and might vary slightly based on your exact ingredients and brands. But let’s be real – you’ll probably eat more than one serving because it’s just that good!
I’d absolutely love to hear how your cranberry hummus turns out! Did your guests go wild for it like mine always do? Leave a comment below with your favorite way to serve it, or snap a pic for Instagram and tag me – nothing makes me happier than seeing my recipes in your kitchens!
Print10-Minute Cranberry Hummus: A Festive Flavor Explosion
A sweet and savory twist on classic hummus made with cranberries. This creamy dip offers a festive flavor perfect for your holiday table.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 40 minutes
- Yield: 2 cups 1x
- Category: Appetizer
- Method: No Cook
- Cuisine: Fusion
- Diet: Vegan
Ingredients
- 1 can (15 oz) chickpeas, drained and rinsed
- 1/2 cup dried cranberries
- 1/4 cup tahini
- 3 tablespoons lemon juice
- 2 tablespoons olive oil
- 1 clove garlic
- 1/4 teaspoon salt
- 2–3 tablespoons water
Instructions
- Combine all ingredients except water in a food processor.
- Blend until smooth, scraping down the sides as needed.
- Add water one tablespoon at a time until you reach your desired consistency.
- Transfer to a serving bowl and refrigerate for 30 minutes before serving.
Notes
- Soak dried cranberries in warm water for 10 minutes for a smoother texture.
- Garnish with a drizzle of olive oil and a few whole cranberries.
- Store in an airtight container in the refrigerator for up to 5 days.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 80
- Sugar: 5g
- Sodium: 75mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
