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This ultra creamy pistachio hummus is ready in 10 minutes and packed with fiber, protein, and healthy fats. It’s an easy, delicious twist on my classic hummus recipe that’s perfect for snacking, parties, and packed lunches.
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Pistachios are getting a lot of attention, and for good reason considering the health benefits of pistachios. This recipe blends them right into a smooth, nutty dip with chickpeas, tahini, lemon, and garlic. If you love roasted red pepper hummus or sweet potato hummus, this one is a must-try. Thank you to David Sterkel for developing this recipe!
Quick Glance
- Recipe Name: Pistachio Hummus
- Why You’ll Love It: A nutty, slightly sweet twist on classic hummus, made with pantry staples.
- Time and Difficulty: 10 minutes, easy.
- Method: Blend everything in a food processor.
- Texture and Flavor: Light, fluffy, and creamy, with warm cumin and fresh lemon.
- Quick Tip: Add the ice. It’s the secret to whipped, fluffy hummus.
Table of Contents
What Makes This Pistachio Hummus So Good
This pistachio hummus combines the richness of pistachios with creamy, protein-packed chickpeas. The result is a nutty, slightly sweet, irresistible dip.
- Ready in 10 minutes: Everything blends in one food processor, with no cooking when you use canned chickpeas.
- Light and fluffy: A cup of ice blends right in and gives it a whipped texture.
- Pantry friendly: Chickpeas, tahini, lemon, garlic, and cumin are budget staples, and a small amount of pistachios goes a long way.
- Even better the next day: The flavors deepen overnight, so it’s great for meal prep.
- Part of a big hummus family: Once you’ve made this one, try my dill pickle hummus, edamame hummus, or yellow lentil hummus.
The Ingredients and Substitutes
- Pistachios: use roasted, salted, shelled pistachios. If you only have raw pistachios, toast them first (see the FAQs).
- Chickpeas: canned chickpeas make this a 10-minute recipe. Save the liquid from one can, since it goes into the hummus. Have extra cans? Here are 60 canned bean recipes to use them up.
- Olive oil: blends with the pistachios for a smooth, rich base.
- Tahini: adds the classic hummus flavor. Start with the amount in the card and add more to taste.
- Lemon juice: fresh lemon keeps the flavor fresh and balances the nuttiness.
- Garlic: three cloves give it a nice kick. Add more if you love garlic.
- Ground cumin: yes, it’s a full Tablespoon! It gives this hummus its warm, earthy flavor.
- Ice: the secret to a light, fluffy texture.
- Fresh parsley and crushed pistachios: for garnish. Learn how to store fresh herbs so your leftover parsley lasts.
Recipe Variations
- Greener hummus: Blend in a handful of fresh herbs like parsley, basil, or cilantro for a greener color and fresh, herby flavor.
- Cheesy: Add a spoonful of nutritional yeast for a savory, cheesy note.
- Spicy: Add a jalapeño, a pinch of cayenne, a few dashes of hot sauce, or red pepper flakes.
- Pistachio pesto hummus: Swirl in a spoonful of vegan pesto or parsley and arugula pesto.
How to Make Pistachio Hummus
Step 1: Prep: Drain the chickpeas, saving the liquid from one can. Juice the lemon and peel the garlic.
Step 2: Blend the pistachios: Add the pistachios, olive oil, and reserved chickpea liquid to a food processor. Blend on high for about 1 minute, until smooth.
Step 3: Add everything else: Add the chickpeas, lemon juice, garlic, cumin, tahini, and ice. Blend for 1 to 2 minutes, scraping down the sides as needed, until creamy and smooth.
Step 4: Taste and serve: Taste and adjust the tahini, lemon, garlic, or cumin. Spoon it into a serving bowl and top with parsley, crushed pistachios, and a drizzle of olive oil, if you like.
Common Problems To Avoid
- Too thick: Add more ice, water, or chickpea liquid a spoonful at a time until it’s just right.
- Too thin: Start with less ice next time, then add more only if you need it.
- Grainy texture: Keep blending and scraping down the sides. It takes a full 1 to 2 minutes to get really smooth.
- Too much cumin for you: Start with less, taste, and add more as you go.
- Flavor tastes flat: Let it rest in the fridge overnight. The flavors deepen as it sits.
FAQs
You can use ice water instead, but the hummus won’t be quite as fluffy. The ice helps everything blend into a lighter, whipped texture.
Toast shelled pistachios in a dry skillet over medium heat, stirring often, until fragrant. You can also roast them on a baking sheet at 350 degrees F (180 degrees C) for 8 to 10 minutes, stirring halfway through.
Yes! Soak dried chickpeas overnight, then cook them for about 1 1/2 to 2 hours, until very soft. Save some of the cooking liquid to use in place of the canned chickpea liquid.
Tahini is usually the cause, especially from an older jar. Taste your tahini before adding it, and add a little extra lemon juice to balance the flavor.
Pistachio hummus is made with chickpeas and pistachios, so it’s full of fiber, plant protein, and healthy fats. Pair it with fresh veggies for an easy, filling snack.
Serving Suggestions
- Dippers: Fresh veggies, rosemary crackers, pita, or air fryer tortilla chips.
- Party platter: Add it to a vegan charcuterie board for parties and holidays.
- Sandwiches: Spread it on roasted red pepper wraps or your favorite easy veggie burger.
- Dressing: Thin it with a little water or lemon juice and drizzle it over a rainbow salad.
Storage Instructions for Pistachio Hummus
- Fridge: Store it in an airtight container for 4 to 5 days.
- Freezer: Spoon it into a freezer safe container or a Stasher bag and freeze for up to 3 months.
- Thaw: Thaw it in the fridge overnight, then give it a quick blend if the texture is grainy.
Other Vegan Dips to Consider….
Vegan Appetizers
Spicy Lentils Spread with Kalamata Olives
Vegan Appetizers
Vegan Spinach Dip
Vegan Appetizers
Pinto Bean Dip
Vegan Appetizers
Vegan French Onion Dip
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Pistachio Hummus
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Ingredients
- ¾ cup roasted and salted pistachios (about 92 g)
- 2 Tablespoons olive oil (30 ml)
- 30 ounces garbanzo beans drained (reserve the liquid from 1 can) (850 g)
- ½ lemon juiced
- 3 garlic cloves
- 1 Tablespoon cumin (6 g)
- 2 Tablespoons tahini (or more to taste) (30 ml)
- 1 heaping cup ice
- 1 Tablespoon chopped parsley (for garnish)
- Crushed pistachios for garnish (optional)
Instructions
- Add the pistachios, olive oil, and reserved chickpea liquid to a food processor. Blend on high for about 1 minute, until smooth.
- Add the chickpeas, lemon juice, garlic, cumin, tahini, and ice. Blend for 1 to 2 minutes, scraping down the sides as needed, until creamy and smooth. Taste and adjust the tahini, lemon, garlic, or cumin.
- Spoon into a serving bowl and top with parsley, crushed pistachios, and a drizzle of olive oil, if using.
Notes
- Yes, it’s a full Tablespoon of cumin. Start with less if you prefer a milder hummus.
- Dried chickpeas: soak them overnight, then cook for about 1 1/2 to 2 hours, until very soft.
- For thicker hummus, start with less ice. For thinner hummus, add more ice, water, or chickpea liquid a spoonful at a time.
- The flavors deepen overnight, so it’s great to make ahead.
- Store in an airtight container in the fridge for 4 to 5 days, or freeze for up to 3 months.
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!