As an Amazon Associate I earn from qualifying purchases.
This 10-minute, 7-ingredient pistachio hummus is ultra creamy, nutty, and packed with fiber, protein, and healthy fats—an easy, delicious twist on classic hummus!
Why You’ll Love This Recipe
Sure, you’ve tried classic easy hummus, maybe even popular flavors like roasted red pepper hummus or sweet potato hummus — but have you ever tried pistachio hummus? This recipe takes the creamy, protein-packed dip you love and gives it a nutty, slightly sweet, irresistible twist. All you need is a handful of ingredients and a few minutes in a food processor for a dip that’s creamy, dreamy, loaded with fiber, protein, and healthy fats, and perfect for dipping, drizzling, and spreading.
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.
- Avocado: For extra creaminess (texture and flavor).
- Spice: Add minced jalapeño/green chili, chili/cayenne powder, hot sauce, or red pepper flakes – add to taste.
- Tofu feta cheese: Blend in or use it as a topping for tangy, creamy flavor.
- 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: 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. 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/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.
Pro Recipe Tips
- 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.
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/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!
Pistachio Hummus
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.
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!