Add the chickpeas, tahini, almond butter, miso paste, crushed red pepper flakes and lemon juice to the bowl of a food processor. Puree the mixture until smooth, scraping down the sides if necessary.

With the machine running, stream in 1/3 cup olive oil until smooth and creamy. Let the machine run for about 5 minutes, scraping down the sides, for an extra smooth texture.

Taste and season with salt and pepper. If the hummus is too thick, thin with water or extra olive oil, adding 1 tablespoon at a time until desired consistency is reached.

For the salsa: In a bowl, combine cherries, strawberries, blackberries, peaches or nectarines, jalapeño, cilantro, basil, and lemon juice. Combine well.

To serve, generously top the creamy miso hummus with the fresh fruit salsa. Drizzle with a little extra olive oil.

Sprinkle with toasted sesame and hemp seeds for a delightful crunch.