Cranberry Sun-Hummus with Baked Tortilla Chips

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!

Cranberry Sun-Hummus


    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


  1. Wash and drain the chickpeas. If you have time, skin them.
  2. Blend sunbutter with spices, lemon juice, and oil in food processor until smooth, about a minute.
  3. Add chickpeas and blend another 1-2 minutes, until smooth.
  4. Add cranberry sauce, blend until evenly mixed.
  5. Brush the tortillas with oil, sprinkle with herbs. Cut into wedges. Bake at 350F for about 10 minutes, until crisp.
  6. 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


  1. Place all ingredients into a pot and bring to a boil.
  2. Reduce to a simmer, cook until the cranberries burst, about 5 minutes.
  3. Let cool, store in fridge up to 2 weeks.

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