1 can chickpeas, drained and rinsed2 tbsp freshly squeezed orange juice
2 tbsp olive oil
1/2 tsp cinnamon
dash of nutmeg
1 tbsp water or more if needed
salt and pepper to taste
1. Preheat oven to 400. Pour cranberries onto a rimmed baking sheet lined with parchment paper. Roast for 15-18 min and let cool.
2. Combine chickpeas, orange juice, olive oil, cinnamon, nutmeg in food processor and puree until smooth. Add all but 2 tbsp cranberries and puree. Add water as necessary to get desired consistency. Season with salt and pepper and mix. Lastly, stir in the leftover cranberries and enjoy!!
You can also add some tahini if you would like but I thought it was great without it!!
