Pistachio Hummus
Creamy, nutty pistachio hummus made with chickpeas, tahini, lemon, and garlic in a food processor in just 10 minutes.
Servings: 12
Calories: 199kcal
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.
Nutrition
Serving: 0.25g | Calories: 199kcal | Carbohydrates: 23g | Protein: 8g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Sodium: 7mg | Potassium: 317mg | Fiber: 7g | Sugar: 4g | Vitamin A: 88IU | Vitamin C: 5mg | Calcium: 54mg | Iron: 3mg
