Savory Blueberry and Preserved Lemon Hummus

Prep Time: 30 minutes
Portions: 6
Order ingredients from blueberries - U.S. Highbush Blueberry Council


Savory Blueberry and Preserved Lemon Hummus

  • 1,200g of garbanzo beans, drained
  • 105g of tahini
  • 63g of preserved lemon, chopped
  • 60g of extra virgin olive oil
  • 645.00g of canned blueberries, drained
  • 600g of blueberry juice, canned
  • 60g of lemon juice
  • 0.60g of kosher salt


Procedure: including prep, cooking, assembly, finishing

Download the Formulation

  1. Place all ingredients except for the EVOO in a food processor and incorporate well.
  2. Drizzle in olive oil and let the food processor run on high until smooth
  3. Plate 11 ounces of hummus in a shallow glass bowl ensuring there is a well in the center.

Recipe Tip

Items needed: including equipment, smallwares, etc

Food processor

Garnish Ideas:

  • Blanched vegetables like carrot spears, fresh cucumbers and radish
  • Feta cheese and freeze-dried blueberry crumbles

About This Recipe

Blueberry hummus base that can include interesting toppings or mix-ins, either sweet or savory. The hummus is pulse-based for protein and can be a paired with pita or vegetables for an on-the-go snack play.

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