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This ultra creamy, nutty pistachio hummus is ready in 10 minutes and packed with fiber, protein, and healthy fats. It’s an easy, delicious twist on classic hummus!
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Why You’ll Love This Pistachio Hummus
Pistachios are getting a lot of attention, and for good reason considering the amazing health benefits of pistachios! This recipe gives you the nutrient-rich nutty creaminess in hummus form.
Sure, you’ve tried classic easy hummus, maybe even popular flavors like roasted red pepper hummus or sweet potato hummus. But this pistachio hummus recipe marries all the rich flavors and benefits of pistachios with the creamy, protein-packed dip you love. The result is a nutty, slightly sweet, irresistible twist.
Looking for even more tasty hummus recipes? Check out my dill pickle hummus, edamame hummus, or even easy yellow lentil hummus.
Ingredient Notes
Refer to the recipe card for the full list of ingredients and substitutes.
If using raw pistachios, toast them yourself (method in FAQs).
Recipe Variations
- Fresh herbs: Add fresh, herbaceous depth and richer green color with a handful of fresh parsley, basil, cilantro, or mint. Learn how to store fresh herbs to last here.
- Nutritional yeast: (or vegan parmesan) For an umami, savory, cheesy depth. Learn how to use nutritional yeast here.
- Spice: Add minced jalapeño/green chili, chili/cayenne powder, hot sauce, or red pepper flakes – add to taste.
- Green pesto: Sub the pistachios with vegan pistachio pesto OR add just a little vegan pesto (or my parsley pesto with arugula) to the pistachio hummus for depth.
How to Make Pistachio Hummus
Step 1: First, add the pistachios, olive oil, and the liquid from the can of chickpeas to a food processor and blend on high for a minute.
Step 2: Then, add the remaining ingredients (chickpeas, lemon juice, garlic, cumin, tahini, and ice) and blend until creamy and smooth, pausing to scrape the sides as needed.
Step 3: Try it, and adjust any element (tahini, lemon, seasonings) to taste. Finally, to serve, transfer the pistachio hummus to a serving dish and garnish with parsley, crushed pistachios, and, optionally, a drizzle of olive oil. Enjoy!
Enjoy the pistachio dip with veggies, crackers, and pita or air fryer tortilla chips, spread over vegan sandwiches, wraps, and burgers, in salad bowls, and more.
FAQs
You could use ice water instead, though it won’t be quite as fluffy. These help with emulsification and achieve a lighter, creamier hummus.
Either toast them in a dry skillet until fragrant and toasty or spread them across a baking tray and roast for 8-10 minutes, stirring halfway, at 350F/180C.
Toni’s Recipe Tips
- Using home-cooked chickpeas: Soak ½ cup of chickpeas in cold water overnight. Drain, rinse, and cook until softened (1.5-2 hours).
- To adjust thickness: Start with less ice, adding more (or water or aquafaba), a spoonful at a time to desired consistency.
- Taste and adjust: Add more lemon, garlic, seasonings, or pistachios to taste.
- Let it rest: The flavors deepen overnight, tasting even better on day two.
Serving Suggestions
- Veggies: Cut up your favorite fresh veggies (carrots, cucumbers, broccoli, etc.) to dip. Great way to use up any veggies left in the fridge!
- Crackers: Dip a variety of crackers, including these easy homemade rosemary crackers.
- Chips: Pita or air fryer tortilla chips can come together in minutes!
- Spread: Use it as a spread on vegan sandwiches, wraps, and burgers.
- Dressing: Scoop some heartiness on top of a salad bowl, like this rainbow salad. See recipe notes for how to thin the hummus to your desired texture.
Storage Instructions
Fridge: In an airtight container for 4-5 days. It tastes much better on day two.
Freeze: In freezer-safe containers, ice-cube trays, or a Ziplock or Stasher for up to 3 months. Then thaw in the fridge overnight – if it’s grainy, re-blend for a few seconds.
Other Vegan Dips to Consider….
Vegan Appetizers
Spicy Lentil Kalamata Spread
Vegan Appetizers
Vegan Spinach Dip
Vegan Appetizers
Pinto Bean Dip
Vegan Appetizers
Vegan French Onion Dip
If you tried this pistachio hummus recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks!
If you’re loving my recipes and would like a more comprehensive resource, check out my cookbooks!
Pistachio Hummus
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Ingredients
- ¾ cup pistachios (roasted and salted)
- 2 (15-ounce) cans garbanzo beans drained (reserve the liquid from 1 can)
- 2 tablespoons olive oil
- 1 tablespoon cumin
- 2 tablespoons tahini (or more to taste)
- ½ lemon juiced
- 3 garlic cloves
- 1 heaping cup of ice
- 1 tablespoon chopped parsley (for garnish)
Instructions
- In a food processor, combine the pistachios, reserved garbanzo bean liquid (but not the garbanzo beans), and olive oil. Blend on high for 1 minute until smooth.
- Add the drained garbanzo beans, cumin, tahini, lemon juice, garlic cloves, and ice. Blend for 1–2 minutes, stopping occasionally to scrape down the sides, until the mixture is creamy. Adjust seasoning and tahini to taste.
- Transfer the hummus to a serving dish and garnish with chopped parsley and a few crushed pistachios for added texture.
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Notes
- Using home-cooked chickpeas: Soak ½ cup of chickpeas in cold water overnight. Drain, rinse, and cook until mushy (1.5-2 hours).
- To adjust thickness: Start with less ice, adding more (or water/aquafaba), a spoonful at a time to desired consistency.
- Taste and adjust: Add more lemon, garlic, seasonings, or pistachios to taste.
- Let it rest: The flavors deepen overnight, tasting even better on day two.
Just made this one and it’s incredible!!! The subtle flavor of pistachio is so nice in this mix and yes, it needs all that cumin. Thought perhaps was a typo and should be 1 tsp. so went lightly. Added extra garlic and lemon to mine as well. Fab recipe!!
Love the extra garlic and lemon addition! So glad you enjoyed this hummus recipe!