Cranberry Hummus with Sage Pita Chips -- This Cranberry Hummus is served with Sage Pita Chips and makes for the perfect holiday appetizer or solution to those Thanksgiving leftovers | wearenotmartha.com
Cranberry Hummus with Sage Pita Chips
Prep Time
10 mins
Cook Time
6 mins
Total Time
16 mins
 

This Cranberry Hummus is served with Sage Pita Chips and makes for the perfect holiday appetizer or solution to those Thanksgiving leftovers!

Course: Appetizer
Cuisine: American, Eclectic
Keyword: Cranberry, Dip, Hummus
Servings: 8
Author: Sues
Ingredients
  • 6 Tbsp olive oil
  • 1 Tbsp finely chopped fresh sage
  • Freshly ground pepper
  • 6 pitas, each cut into 8 wedges
  • Sea salt
  • 1/4 cup tahini
  • 3 Tbsp freshly squeezed lemon juice
  • 2 Tbsp extra-virgin olive oil, plus more for drizzling
  • 1 (15.5 oz.) can chickpeas, drained and rinsed
  • 1 cup fresh cranberry sauce
  • 1-2 Tbsp water
Instructions
  1. Pre-heat oven to 400 degrees.

  2. In a small bowl, whisk together olive oil, chopped sage, and pepper.

  3. 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.

  4. 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.

  5. Add in extra-virgin olive oil and salt and pepper to taste and mix a little bit more.

  6. 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.

  7. Serve hummus with sage pita chips. Swirl a bit more extra-virgin olive oil into the hummus before serving, if desired.