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U.S. Highbush Blueberry Council

Savory Blueberry Hummus
Savory Hummus

Savory Blueberry Hummus

Traditional hummus flavors come together beautifully with blueberries and other slightly sweet elements to create this perfect snack or starter.

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 frozen blueberries
  • 1/4 cup lemon juice
  • 1 cup tahini sauce
  • 1/4 teaspoon cumin
  • 2 tablespoons salt
  • 2/3 cups extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1/4 teaspoon ground cayenne
  • 1/4 teaspoon 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

Preparation

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, frozen blueberries, lemon juice, tahini, cumin, kosher salt, ½ 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 ½-gallon air-tight container, cover, and store chilled until service.
  4. For service, assemble each 3-serving shareable platter in the following order: 12 fl. 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.