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Overhead view of a bowl of cranberry hummus with cranberry and sage garnish and surrounded by sage pita chips

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!
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Course: Appetizer
Cuisine: American, Eclectic
Keyword: Cranberry Recipes, Dip Recipes, Hummus
Prep Time: 10 minutes
Cook Time: 6 minutes
Total Time: 16 minutes
Makes: 8
Author: Sues

Ingredients

  • ¼ 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

Sage Pita Chips

  • 6 Tbsp olive oil
  • 1 Tbsp finely chopped fresh sage
  • Freshly ground pepper
  • 6 pitas, each cut into 8 wedges
  • Sea salt

Instructions

  • 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.

Sage Pita Chips

  • Preheat 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 for 6-9 minutes, until chips are crispy.
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