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Hummus with Cranberries

Hummus is reimagined with a few unexpected ingredients in this recipe from chef Karli Smith. Cranberries and Grand Marnier imbue a festive touch.

Chef Karli Smith
Cordova Tapas & Wine

1 Tbsp brown sugar
1 Tbsp plus 1 tsp Grand Marnier
1 1/2 cups fresh orange juice
3/4 tsp five spice powder
1/2 tsp pink peppercorn
Pinch of salt and cracked pepper
1/2 cup dried cranberries
2 sprigs rosemary, whole and chopped
1/4 cup sherry vinegar
1/3 cup Smak Dab cranberry dijon mustard
1/3 cup tahini
1/2 tsp salt
1/2 tsp cumin
1/2 tsp red pepper chile flakes
8 cloves roasted garlic
1 can chickpeas
1/4 cup pumpkin seeds


  1. In a pot, add brown sugar, 1 Tbsp Grand Marnier, orange juice, five spice, pink peppercorn, salt and pepper. Whisk to blend.
  2. Add dried cranberry and rosemary sprig, then bring to a boil.
  3. Simmer and reduce until 1/2 cup of liquid remains and strain cranberries.
  4. In a bowl, blend vinegar, dijon, tahini, chopped rosemary, 1 tsp Grand Marnier, remaining spices and roasted garlic with 1/2 cup of previously reduced liquid.
  5. Rinse and drain chickpeas, keeping 1/4 cup of aquafaba, then blend with wet mixture.
  6. Stir in seeds and rehydrated cranberries. Serve with naan.

Yield 4 servings hummus


Former cafe location has transformed into the Exchange District's latest open serving Mediterranean tapas and wines. Cordova is owned by two of Winnipeg's newest fans who recently relocated from France…

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