This Cranberry Hummus is served with Sage Pita Chips and makes for the perfect holiday appetizer or solution to those Thanksgiving leftovers!
Pre-heat oven to 400 degrees.
In a small bowl, whisk together olive oil, chopped sage, and pepper.
Place pita triangles on a baking sheet and lightly brush with the oil mixture. Sprinkle with sea salt. Bake at 400 degrees for 6-9 minutes, until pitas are crispy.
While the chips are baking, whip up the hummus. Put tahini and lemon juice in a food processor and blend for 1-2 minutes, until tahini is nice and creamy.
Add in extra-virgin olive oil and salt and pepper to taste and mix a little bit more.
Add chickpeas to food processor and process for another 1-2 minutes. Add cranberry sauce and process for another minute, until hummus is well-blended and creamy.
Serve hummus with sage pita chips. Swirl a bit more extra-virgin olive oil into the hummus before serving, if desired.