Summer Fruit Salsa and Miso Hummus.
An awesome tasty snack
Prep Time15 minutes mins
Total Time15 minutes mins
Course: Dip, Snack
Cuisine: American, Asian, Mediterranean
Servings: 3 Cups
Calories: 752kcal
- 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
Hummus
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.
Salsa
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
Calories: 752kcal | Carbohydrates: 44g | Protein: 16g | Fat: 60g | Saturated Fat: 8g | Cholesterol: 3mg | Sodium: 913mg | Potassium: 651mg | Fiber: 12g | Sugar: 12g | Vitamin A: 1310IU | Vitamin C: 59.1mg | Calcium: 228mg | Iron: 4.4mg