Thanksgiving is always cranberry-scented for me, so I’ve been thinking of a few things to do with the beautiful berries beyond the traditional cranberry sauce.
Here’s the first one: Cranberry sunflower seed butter-hummus. To make the hummus, I use sunflower seed butter (aka sunbutter, wow-butter etc.) instead of tahini, so it’s free of the common allergen sesame. Ilian patiently helped me skin the chickpeas, and proceeded to eat a good amount in the process.
Mixing the sun-hummus with homemade cranberry sauce gives it a sweet Thanksgiving spin that my family loves. Technically, it’s an appetizer, but we ate so much yesterday that it turned into half our dinner 🙂
Now, while the hummus can certainly be eaten by the spoonful on its own, we wanted to be a bit more civilized. A nice gluten-free dipping option are baked tortilla chips which are easy to make fresh and warm, sprinkled with thyme and sage in the Thanksgiving spirit.
The result started to look a lot like Christmas – shiny red, golden, and flecks of green. I’m very much looking forward to the rest of 2017!
- For the hummus:
- 1 can (15oz) chickpeas
- 1/4 cup sunflower seed butter
- 1/2 tsp salt
- 1/4 tsp ginger powder
- 1/4 tsp dried sage
- 2 TBsp lemon juice
- 1 TBsp canola oil
- 1/3 cup cranberry sauce (recipe below) For the tortilla chips:
- 3 corn tortillas
- fresh sage and thyme, chopped
- 1 TBsp canola oil
- Wash and drain the chickpeas. If you have time, skin them.
- Blend sunbutter with spices, lemon juice, and oil in food processor until smooth, about a minute.
- Add chickpeas and blend another 1-2 minutes, until smooth.
- Add cranberry sauce, blend until evenly mixed.
- Brush the tortillas with oil, sprinkle with herbs. Cut into wedges. Bake at 350F for about 10 minutes, until crisp.
- Serve cranberry hummus with tortilla chips to dip, garnished with fresh cranberries.
And here’s my standard Thanksgiving Cranberry Sauce recipe, sweet but not teeth-will-protest-sweet, and super-easy to prepare:
Thanksgiving Cranberry Sauce
- 1 pack (12oz) cranberries
- 1/2 cup honey, or maple syrup, or a mix
- 2 cinnamon sticks
- 2 tsp orange zest
- 1/4 tsp allspice
- a pinch nutmeg
- 1/2 cup water
- Place all ingredients into a pot and bring to a boil.
- Reduce to a simmer, cook until the cranberries burst, about 5 minutes.
- Let cool, store in fridge up to 2 weeks.