[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)


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.


[Recipe & Images : Half Baked Harvest]

[Author : Bekah Glass]

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