Summer Solstice Hummus
The perfect summer hummus packed with antioxidants to ward off aging affects of the sun, omegas to keep your skin hydrated and protein for a tone body. It’s a perfect balance of sweet, nutty, and savory – Perfect for any summer party.
Summer Solstice Hummus.
*The hummus can be made in advance and stored, covered in the fridge for up to 3 days.
Prep time: 15 minutes
Total time: 15 minutes
Yields: Makes about 2 1/2 to 3 cups
2 cups cooked chickpeas, rinsed + drained if using canned
1/4 cup tahini
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
toasted sesame seeds + hemp seeds, for topping
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, seeded + chopped
1/4 cup fresh cilantro, chopped
1/4 cup fresh basil, copped
juice of 1 lemon or a lime
Add the chickpeas, tahini, almond butter, miso paste, crushed red pepper flakes and lemon juice to the bowl of a food processor. Begin to puree, then add 1/3 up water and puree until smooth. With the machine running stream in the olive oil until smooth and creamy. I let my machine run a around 3 minutes to insure a really smooth and creamy hummus. 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.