halfbakedharvest4.7
Summer Fruit Salsa and Miso Hummus.
An awesome tasty snack
👥 3 Servings⏱️ Prep & Cook: 15 min⏳ Prep: 15 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●food processor
📝 Preparation Steps
1
Hummus
2
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.
3
To serve, top the hummus with pesto and fruit salsa (recipe below). Sprinkle with toasted seeds.
4
Salsa
5
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.
Nutrition Facts
calories
752 kcal
fat Content
60 g
serving Size
1 serving
fiber Content
12 g
sugar Content
12 g
sodium Content
913 mg
protein Content
16 g
cholesterol Content
3 mg
carbohydrate Content
44 g
saturated Fat Content
8 g
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