Ingredients
- 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 (we get ours from the health path in Hout Bay)
- edible flowers, for garnish
- Summer Fruit Salsa
- 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)
Instructions
Hummus
Use ready made humus or make your own: 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.
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. To serve, top the hummus with pesto and fruit salsa & Sprinkle with toasted seeds
