Canned chickpeas drained – 16 ounces
1/4 cup tahini sesame seed paste
2 tablespoons 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 – we used black sea salt
Bread, crackers or fruit for dipping
1 can Oregon Fruit Dark Sweet Cherries
1 can Oregon Fruit Red Tart Cherries
1 can Oregon Fruit Red Raspberries
1/2 cup basil pesto
1/4 cup fresh basil copped
- 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.
- Taste and season as desired with flakey salt + pepper.
- In a bowl, combine Dark Sweet Cherries, Red Tart Cherries and Red Raspberries.
- 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!