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A popular dip or base for a meal. Serve with toasted pitta bread as a snack or with salads or toppings for a light meal.
Soak the cranberries overnight in water then drain.
Roughly chop the walnuts.
Peel and roughly chop the garlic.
Juice the lemons.
Drain the chickpeas.
Connect the Triblade attachment to the hand blender.
Add cranberries into the mini chopper.
Pulse until the berries are jammy but not completely smooth.
Add walnuts into the mini chopper.
Pulse until the walnuts are chopped through the cranberries.
Add tahini, garlic, lemon juice, chickpeas, oil, salt and water into the large bowl.
Use the Turbo function to process the mixture until smooth.
Add the contents of the mini chopper.
Stir until combined.
Serve.