A while back I was hired by the American Pistachio Growers Association to serve a couple of pistachio-forward recipes at a wellness event. The non-profit trace association represents over 800 members whose purpose is to increase the global awareness of American-grown pistachios. When I opened the bag of pistachios they sent, I was blown away by their color, beauty and crispy deliciousness – I couldn’t wait to cook with them!
This Pistachio Hummus is one of two recipes that I created, and it’s one I come back to every now and then. It’s a great make-ahead recipe and is perfect for when entertaining or just as an everyday snack.
- ¾ cup pistachios, divided
- 2 tablespoons extra virgin olive oil, plus more for serving
- 1 15-ounce can chickpeas, drained and rinsed
- 2 tablespoons plus 1 teaspoon tahini
- 2 tablespoons chopped parsley leaves
- Juice of half a lemon
- Kosher salt
- Pomegranate arils, for serving, optional
- Pita chips, for serving
- Preheat the oven to 400 degrees.
- Scatter the pistachios evenly onto a sheet pan and bake until lightly toasted and fragrant, for 5-7 minutes.
- Place ½ cup of the hot pistachios and the oil into a mini food processor and process, scraping down the bottom and sides, as needed, to form a paste.
- Add the chickpeas, tahini, parsley, lemon juice and ½ cup of cold water and process until smooth, adding up to an additional ½ cup of water, to achieve desired consistency.
- Season with salt, to taste.
- Transfer the hummus to a serving bowl and use a spoon to create wells.
- Drizzle extra virgin olive oil into the wells.
- Rough chop the remaining pistachios and sprinkle over the hummus along with the pomegranate arils; serve with crudité or pita chips.