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
- Place fresh blueberries into a large container.
- Combine the remaining ingredients into a large saucepan over high heat and bring to a rapid boil. Once boiling, turn off heat.
- Strain the liquid over top of the large container with the blueberries using the large mesh strainer.
- Discard the remaining spices caught in the large mesh strainer.
- Cover the large container tightly. Label, date, and store the large container in the refrigerator for 24 hours to allow for pickling.
- Store chilled until ready for service. Drain blueberries from pickling liquid when using.
Savory Blueberry Hummus
- 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.
- Blend for 4-5 minutes, until smooth and completely pureed.
- Transfer blueberry hummus to a 1/2 gallon air-tight container, cover, and store chilled until service.
- For service, assemble each 3-serving platter in the following order:
- 12 oz blueberry hummus
- 2 tablespoons pickled blueberries
- 1 teaspoon crumbled goat cheese
- 1 teaspoon mint chiffonade
- 1 teaspoon freeze-dried blueberry powder
- 1 teaspoon extra virgin olive oil drizzle
- 1 oz (12 chips) pita chips on the side