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Chunky Pistachio Hummus
Recipes
Chunky Pistachio Hummus
8 servings
30 minutes total

Ingredients

  • 1 ¼ cups salted, shelled pistachios, divided
  • 1 can chickpeas (15–16 oz)
  • 2 lemons, for zest/juice
  • 1 shallot
  • 1 bunch fresh Italian parsley, divided
  • 2 oz Deli Parmesan cheese
  • 1 hothouse cucumber, divided
  • 4 cloves garlic
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly cracked black pepper
  • 3 tablespoons tahini, divided
  • ¼ cup + 2 tablespoons extra-virgin olive oil, divided
  • 1 tablespoon chopped Calabrian peppers (optional)
  • 2 (10 oz) packages classic hummus
  • Ground paprika (optional)
  • Naan, pita chips, carrot sticks, and celery sticks (optional for serving)

Steps

    1. Toast pistachios if desired. Drain and rinse chickpeas. Zest lemons (2 teaspoons), then juice (¼ cup). Chop shallot and parsley (1 cup) finely. Grate cheese finely (½ cup). Chop one-half cucumber finely; cut remaining half into ½-inch-thick slices.
    2. Place pistachios in food processor bowl and pulse until coarsely chopped; remove and reserve ¼ cup. Add chickpeas and garlic to remaining pistachios in food processor bowl; pulse until coarsely chopped.
    3. Transfer mixture to large bowl. Add lemon zest, lemon juice, shallots, cheese, chopped cucumbers, salt, pepper, ¾ cup parsley, 2 tablespoons tahini, ¼ cup olive oil, and Calabrian peppers, if using; toss to coat.
    4. Spread hummus on serving platter. Spoon pistachio mixture over hummus. Top with reserved pistachios and remaining ¼ cup parsley, 2 tablespoons olive oil, and 1 tablespoon tahini; sprinkle with paprika, if using. Serve with reserved cucumber slices, warm naan, pita chips, carrot sticks, and celery sticks, if using.

If fruits and vegetables are part of this recipe, be sure to wash thoroughly.

Amount per ⅛ recipe serving: Calories 470, Total Fat 36g, Sat Fat 5g, Trans Fat 0g, Chol 5mg, Sodium 830mg, Total Carb 27g, Fiber 7g, Total Sugar 6g, (Incl. 0g Added Sugars), Protein 16g, Vitamin D 0%, Calc 15%, Iron 20%, Potassium 10%