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Pistachio-Pesto Hummus

Serves: Makes 8 servings

Ingredients:

  • 1 (15-ounce) can chickpeas, drained and rinsed
  • 1 cup packed fresh basil leaves
  • 1 cup unsalted roasted pistachios
  • Juice of 1-2 large lemons (roughly 1/3 cup)
  • ½ cup tahini
  • 4 cloves garlic, roughly chopped
  • ¼ cup finely grated Parmigiano-Reggiano
  • ⅓ cup olive oil
  • Salt and freshly ground pepper
  • Olive oil, paprika, chopped pistachio and finely chopped parsley, for topping


Procedures:

Add chickpeas to a medium saucepan and pour over enough water to cover. Bring to a boil over high heat. Reduce to medium and allow to cook about 20 minutes. Drain, reserving cooking water, and run over cool water to stop the cooking process.

In the bowl of a food processor or high-powered blender, add cooked chickpeas, basil, pistachio, lemon juice, tahini, garlic and parmigiano. Blend on medium speed about 30 seconds to combine. Add 3 tablespoons of chickpea cooking water, olive oil and a pinch of salt and pepper. Blend again, about 2 minutes longer until smooth and creamy. Scrape down the sides of the bowl as you go. If it’s too thick, add a few extra tablespoons of chickpea cooking water. Taste and adjust with lemon juice, salt and pepper if needed.

Scoop hummus into a deep serving bowl. Use a large spoon to create “swoops” or waves, that will act as crevices for toppings. Drizzle with a little olive oil and top with paprika, chopped pistachios and parsley. Serve with warm pita for dipping.

Ashley Cuoco, Cuoco Contento

 
 
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