So the holidays are coming! I’m so excited because that means lots of family, friends and shindigs! I have a huge family and most live nearby or at very least visit around the holidays. An easy party food that can serve a ton of people without breaking the bank is a necessity.
This time of year, I am always so excited to use cranberries. They are so tart and sweet that they work well in many different dishes. This cranberry hummus really makes the cranberries creamy with a tartness that kinda hits you at the beginning, but is finished off with the earthy flavor of the hazelnuts. The crowning piece is actually the sweet potato chips. I know you might be tempted to just go buy pita chips, but trust me, don’t. The sweet potato chips – either homemade or store bought – make the hummus completely addictive.
Now, speaking of sweet potatoes, there was a very interesting post on The Pioneer Woman recently. I always wondered the difference between yams and sweet potatoes. This article will pretty much straighten it out for you. So, use the orange sweet potatoes when you make these chips. Just for the fact that I love orange, and it’ a great color against the pink hummus.
I took this to a party the other day and put half of the container out on the table. I didn’t even notice, but in less hat 15 minutes, it was clean! And I swear there weren’t a lot of people at this party either. At this point there are already friends asking me to bring this to their next shindig. I’m more than happy to oblige!
- 2 cans (15.5 ounces each) garbanzo beans, drained and rinsed
- 2 tablespoons olive oil
- 1 teaspoon salt
- 2 cups fresh cranberries
- ¼ cup hazelnuts
- 1 tablespoon granulated sugar
- ¼ cup water (if needed)
- 4 large orange sweet potatoes
- To make the chips: With a mandolin slice the potatoes very thin. Lay in one layer on a baking sheet, sprinkle liberally with salt. Bake in a 250 degree oven for 10 minutes, flip over. Bake another 10 minutes or until dry and crispy.
- For the hummus: In a food processor, mix garbanzo beans, olive oil, salt, cranberries, hazelnuts and sugar until smooth, scraping down every minute. Add water if the consistency is too thick, as needed. About 5 minutes.
- Serve the hummus sprinkled with chopped cranberries and hazelnuts along with the chips.
- If you are short on time, just purchase sweet potato chips at the store.