- 1 15-ounce can chickpeas
- 1 cup (or half 16oz can) cranberry sauce
- 2 tablespoons tahini
- 1 garlic clove, chopped
- 1 tablespoon fresh parsley, finely chopped
- 1/2 teaspoon salt
- 1 teaspoon olive oil
- 1/2 cup fresh cranberries, chopped
- 1/2 teaspoon ground cumin
- 1 tablespoon lemon juice
Add about 3/4 of the fresh cranberries and continue to blend until desired consistency. You want it to be creamy, yet thick, like a typical dip.
Place mixture in serving dish and garnish with remaining chopped cranberries.
For a variation, 1/2 cup chopped nuts may be added to either the mixture before processing, as a garnish, or both.