Dark Sweet & Tart Cherry, Red Raspberry Almond Hummus


  • Canned Chickpeas Drained – 16 oz
  • 1/4 cup Tahini Sesame Seed Paste
  • 2 tbsp Creamy Almond Butter
  • Pinch of Crushed Red Pepper Flakes (optional)
  • Juice of 1/2 a Lemon
  • 1/3 cup Olive Oil + more for drizzling
  • Flakey Salt and Fresh Cracked Pepper to taste
  • Bread, Crackers or Fruit for Dipping


  1. Add the chickpeas, tahini, almond butter and lemon juice to the bowl of a food processor and puree until smooth, scraping down the sides if necessary. Mix in 1/3 cup water. With the food processor running, slowly add the olive oil until mixture is smooth and creamy (should be around 5 minutes for complete smoothness.) If the hummus is too thick, thin with water or extra olive oil, adding about 1 tablespoon at a time until desired consistency is reached.
  2. Taste and season as desired with flakey salt + pepper.
  3. In a bowl, combine Dark Sweet Cherries, Red Tart Cherries and Red Raspberries.
  4. To serve, top the hummus with pesto and fruit mixture. Sprinkle with toasted seeds, chopped basil and a squeeze of lemon to taste. Serve with your choice of bread, crackers or other dippings!
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