Pistachio Hummus

5 from 23 votes

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!

Prep Time5

Cook Time5

Total Time10

Course: Appetizer

Cuisine: Middle Eastern

Diet: Vegan

Servings: servings

Calories: 598kcal

Author: David Sterkel

Equipment

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.

Nutrition