A rich, sweet twist on traditional hummus. Balsamic roasted cherries are blended into a creamy chickpea hummus and topped with pesto and pepitas. The perfect spread on sandwiches, topping for salads, or dip for crackers and raw veggies.
I make a fresh batch of hummus at least every other week in my house. My favorite healthy snack is raw carrot sticks dipped in hummus and I eat it almost every day. It’s the perfect combination of healthy fats, protein and fiber.
Hummus serves as the ideal blank canvas to get creative with add-ins. Anything from herbs, roasted fruits or vegetables, nuts and seasonings – the possible combinations are endless. One of my go-to recipes that is quick, simple and requires minimal ingredients is my Roasted Red Pepper Hummus. Your turkey sandwiches and party appetizers will forever be changed!
Speaking of game changers, these roasted cherries stole my heart as soon as they made an exit from the oven. The balsamic and honey turn into a rich, decadent glaze as the cherries roast which really brings their sweet flavor to life. The next batch I roast will undoubtedly be going over a few scoops of
vanilla bean ice-cream Greek yogurt. 😉
I want to take this hummus out on a date. I want to stare at its beauty and whisper sweet nothings into its bowl. But most of all, I want to slather generous portions on these Blue Diamond Artisan Nut-Thins.
These Nut-Thins are the perfect mode of transportation to get the hummus from the bowl to your mouth. They are deliciously versatile and are made from wholesome ingredients such as brown rice, almonds and seeds. For a bold-tasting hummus like this, a versatile cracker with a light flavor profile, yet dense nutrient profile is key!
Give your hummus a facelift this summer with this delicious recipe!
This post is sponsored by Blue Diamond Nut Thins.
Balsamic Roasted Cherry and Pesto Hummus
Makes 14 servings
Balsamic Roasted Cherries
- 1.5 cups fresh cherries
- 2 tsp balsamic vinegar
- 1 tsp honey
- 1 tsp coconut oil
- Pinch of sea salt
- One 15 ounce can of chickpeas (Garbanzo beans), drained and rinsed
- 3 tbsp extra virgin olive oil
- 1 tbsp Tahini
- 3-4 leaves of fresh basil
- 1/4 tsp balsamic vinegar
- 2 cloves of garlic
- Pinch of sea salt
- Topping: 2 tbsp pesto (store-bought or homemade) and pine nuts or pepitas
- Preheat oven to 450F. Spread the cherries out in a single layer on a foil-lined baking sheet (or baking pan). Whisk balsamic, honey, coconut oil and salt in a small bowl. Pour evenly over cherries and toss to coat. Bake for 20-22 minutes, until cherries start to slightly burst. Allow to cool for 15-20 minutes until able to handle. Remove stems and pits.
- In a blender or food processor, add hummus ingredients (chickpeas, olive oil, Tahini, basil, balsamic, garlic and salt) and 1 cup of pitted cherries (remaining 1/2 cup with be topping). Blend until all ingredients become pureed in consistency.
- Transfer to a bowl. Chop remaining pitted cherries into small pieces. Top hummus with cherries, pesto, nuts/seeds and an extra drizzle of olive oil. Serve!
Nutrition Facts per Serving (2 tbsp prepared)
Calories: 70; Total Fat: 4.5 gm; Saturated Fat: <1 gm; Cholesterol: 0 mg, Sodium: 175 mg; Carbohydrates: 7 gm; Fiber: 2 gm; Sugar: 2.5 gm; Protein: 2 gm