So I think it’s time for a little snacking to take place.
I mean, I know it’s not Friday or anything, but Thursday afternoon means SNACKS. Ok, ok, what day doesn’t mean snacks? By four o’clock, I personally need something keep my mind and mouth occupied.
Watch the how-to video here:
I feel like the world is on a bit of a hummus kick. Everywhere I look, there is hummus, and you know what? I totally understand why. Hummus is insanely delicious and completely healthy…well minus all those chips we tend to eat WITH the hummus. But you know, balance.
I decided I wanted to make some hummus, but a hummus that had my name written all over it, AKA – Summer Fruit Salsa and Pesto Hummus, because it combines all the bestest things about summer!
Pesto and fruit. YESS.
I have had this idea to create this hummus for SOOO long now. First I had the picture in my head and then came the flavors…clearly I am really excited to tell you all about it. Plus, isn’t it kind of pretty? I love pretty food!
The hummus itself is a super simple base of chickpeas, tahini, almond butter, miso (so much yum!) and olive oil. Oh and a little lemon too! It’s very greek with a little Asian twist, and it’s so GOOD. I know a lot of people have all these secrets for super smooth hummus (liking peeling the skin off the chickpeas…but that just is not happening over here…no patience for that). My secret is really pretty simple, I just let my food processor run for…like ever. And yeah, that normally does the trick. If I have time I pretty much let it run and do its thing for a good ten minutes while occasionally scraping down the sides to make sure everything is being evenly mixed. That usually makes for a pretty smooth (and nice room temperature) hummus. I have no idea if this is the right way, or even if it’s the wrong way, but it works really well for me, so maybe try it and see what you think. Either way, it’s going to be dip worthy for sure.
After the actual hummus comes my favorite part…the stir-ins/toppings!! I don’t know about you guys, but I love having fun with these. For summer my favorite thing to do is make a fruit salsa and mix it with a little fresh basil/dandelion green pesto + toasted seeds and lilacs (when I had them…but they are gone now 🙁 ).
It’s a face plant worthy combo – trust me.
For my salsa, I used cherries, strawberries, blackberries and nectarines, but you can use your favorite summer fruits or whatever fruit you have on hand. Any fruit will work great!
And then, yeah, that’s kind of it, just don’t forget the toasted seeds. They are my favorite little texture booster in hummus. Bonus, they are a superfood too!
Double oh, since this is so healthy, all the naan consumption that will take place while eating this hummus gets cancelled out!
Summer Fruit Salsa and Miso Hummus.
Servings: 3 Cups
Calories Per Serving: 752 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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- 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.
*The hummus can be made in advance and stored, covered in the fridge for up to 3 days. Nutritional value based on one cup
Now can we snack already???