I remembered the cherry hummus that was served at Michael Mina’s Middle’terranea and, when I got my mitts on some dried Rainier cherries from Bella Viva Orchards, I resolved to make my own. The result is a nice change of pace and a solid addition to a mezze platter. Makes about 3 cups, which is a lot, so feel free to cut the recipe in half.
1 c dried chickpeas, cooked to produce 2+ c
½ c dried cherries
2/3 c tahini
4 cloves garlic, peeled
4 T lemon juice
2 t Kosher salt
Method: drain chickpeas, reserving the liquid for another use. Measure 2 c cooked chickpeas and save the few remaining for garnish. Chop the cherries fine in a food processor then add garlic; chop fine. Add other ingredients and blend until thoroughly mixed (you may have to do this in batches). Allow to rest 45 minutes then taste for seasoning and add more salt or lemon juice as needed. The hummus should have a mild taste with a sweet note from the cherries. Garnish with a few whole chickpeas and serve with pita triangles or veggie spears.