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

Ingredients

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

Instructions

Hummus

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.

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.