Savory Hummus

Savory Blueberry Hummus

Prep Time: 1 hour + 24 hours for pickled blueberries
Portions: 15

Ingredients

Pickled Blueberries

  • 3 1⁄3 cups blueberries
  • 4 cups water
  • 1 1⁄3 cup red wine vinegar
  • 3⁄4 cup sugar
  • 2 1⁄2 teaspoons black peppercorns
  • 2 tablespoons cup juniper berries
  • 5 bay leaves
  • 6 whole cloves

Savory Blueberry Hummus

  • 7 cups chickpeas, drained
  • 4 cups IQF blueberries, thawed
  • 1⁄4 cup lemon juice
  • 1 cup tahini sauce
  • 1⁄4 teaspoon ground cumin
  • 2 tablespoons kosher salt
  • 2⁄3 cup extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1⁄4 teaspoon ground cayenne
  • 1⁄4 cup honey
  • 3⁄4 cup pickled blueberries
  • 2 tablespoons crumbled goat cheese
  • 2 tablespoons mint leaves, chiffonade cut
  • 2 tablespoons freeze-dried blueberry powder
  • 5 ounces pita chips

Instructions

Pickled Blueberries

  1. Place fresh blueberries into a large container.
  2. Combine the remaining ingredients into a large saucepan over high heat and bring to a rapid boil. Once boiling, turn off heat.
  3. Strain the liquid over top of the large container with the blueberries using the large mesh strainer.
  4. Discard the remaining spices caught in the large mesh strainer.
  5. Cover the large container tightly. Label, date, and store the large container in the refrigerator for 24 hours to allow for pickling.
  6. Store chilled until ready for service. Drain blueberries from pickling liquid when using.

Savory Blueberry Hummus

  1. Place all drained chickpeas, IQF blueberries, lemon juice, tahini, cumin, kosher salt, 1/2 cup extra virgin olive oil, red wine vinegar, cayenne, and honey in a food processor.
  2. Blend for 4-5 minutes, until smooth and completely pureed.
  3. Transfer blueberry hummus to a 1/2 gallon air-tight container, cover, and store chilled until service.
  4. For service, assemble each 3-serving platter in the following order:
    1. 12 oz blueberry hummus
    2. 2 tablespoons pickled blueberries
    3. 1 teaspoon crumbled goat cheese
    4. 1 teaspoon mint chiffonade
    5. 1 teaspoon freeze-dried blueberry powder
    6. 1 teaspoon extra virgin olive oil drizzle
    7. 1 oz (12 chips) pita chips on the side

About This Recipe

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