[Recipe] : Hummus + Fresh Fruit Salsa
It's the end of our May Long Weekend here in Canada to celebrate Victoria Day - and although the weather has been less than summery in Alberta (and typical apparently) - it's always nice to have healthy & delicious recipes to take to gatherings.
This recipe in particular will be a party hit throughout the entire summer - simple hummus remixed with fresh summer fruits & toasted nuts! What's not to love?
2 cups cooked chickpeas, rinsed + drained if using canned 1/4 cup tahini (sesame seed paste) 2 tablespoons creamy almond butter 1 tablespoon white miso paste pinch of crushed red pepper flakes juice of 1/2 a lemon 1/3 cup olive oil, + more for drizzling salt and pepper, to taste 1/2 cup basil pesto toasted sesame seeds + hemp seeds, for topping edible flowers, for garnish
Summer Fruit Salsa 1/2 cup fresh cherries, pitted + chopped 1/2 cup fresh strawberries, cored + chopped 1/2 cup fresh blackberries, sliced into rounds 1 nectarine or peach, diced 1 jalapeño or 2 habanero chilis, seeded + chopped 1/4 cup fresh cilantro, chopped 1/4 cup fresh basil, copped juice of 1 lemon (may also use a lime)
Add the chickpeas, tahini, almond butter, miso paste, crushed red pepper flakes and lemon juice to the bowl of a food processor. Puree the mixture until smooth, scraping down the sides if necessary. Add 1/3 up water and puree until smooth. With the machine running stream in the olive oil until smooth and creamy. I like to let my machine run a good 5 minutes (scraping down the sides once or twice) to insure a really smooth and creamy hummus. If the hummus is too thick for your liking, thin with water or extra olive oil, adding about 1 tablespoon at a time until your desired consistency is reached. Taste and season as desired with salt + pepper.To serve, top the hummus with pesto and fruit salsa (recipe below). Sprinkle with toasted seeds.
In a bowl, combine the cherries, strawberries, blackberries, peaches or nectarines, jalapeño, cilantro, basil and lemon juice, combine well. Can be stored, covered in the fridge for up to 2 days.
[Recipe & Images : Half Baked Harvest]
[Author : Bekah Glass]