Summer Fruit Salsa and Miso Hummus. 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 (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
• edible flowers, for garnish
• 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 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

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.

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.

*The hummus can be made in advance and stored, covered in the fridge for up to 3 days.

Now can we snack already???

(http://www.halfbakedharvest.com/)"

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