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Pistachio Hummus
Recipes
Pistachio Hummus
4 servings
15 minutes total

Ingredients

  • ¾ cup shelled pistachios, divided
  • 1 can chickpeas (15–16 oz)
  • 6 tablespoons water, divided
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons lemon juice
  • 1 teaspoon roasted garlic-herb seasoning
  • Vegetable sticks or pita chips (optional for serving)

Steps

    1. Chop ¼ cup pistachios coarsely; reserve. Drain and rinse chickpeas. Place 3 tablespoons water and remaining ½ cup pistachios in food processor bowl; process until paste forms.
    2. Scrape down sides of bowl; add chickpeas, oil, lemon juice, seasoning, and remaining 3 tablespoons water. Process until blended and smooth. Top with reserved chopped pistachios. Serve with vegetable sticks or pita chips for dipping, if using.
Other Preparation Methods


      • Brittle: Bring ½ cup sugar, ¼ cup corn syrup, and 2 tablespoons water to a boil in medium saucepan on medium. Boil 8 minutes, then stir in ¼ cup unsalted butter. Cook 15–20 more minutes, stirring occasionally with wooden spoon, until mixture browns. Remove from heat, stir in ¼ teaspoon baking soda and ¾ cup coarsely chopped shelled pistachios. Pour carefully onto parchment-lined baking sheet and spread into even layer. Cool completely before breaking into pieces.

    Amount per ¼ recipe serving: Calories 340, Total Fat 20g, Sat Fat 2.5g, Trans Fat 0g, Chol 0mg, Sodium 570mg, Total Carb 32g, Fiber 9g, Sugars 6g, Protein 12g, Calc 6%, Vitamin A 0%, Vitamin C 0%, Iron 10%