- This is a fun hummus with a tasty twist. Made with pistachio nuts, flavoured with lemon and Himalayan salt; it’s vegan, gluten free and delicious with your choice of vegetables, crackers, fruit or bread sticks.
- Although we call them nuts, pistachios are actually a seed of the pistachio tree. They are full of antioxidants and healthy fats. In particular they have a high copper content, and contain Vitamin B6 and Phosphorus. They are one of the world's oldest nuts, being grown in the Middle East for thousands of years.
- Note, if you can’t get hold of these specific flavoured pistachio nuts, add zest of lemon and a pinch of salt to the recipe.
- Preparation time: 10 minutes
- Cooking: No Cooking
- Serves: 4 people
Ingredients:
- 70g lemon pistachios (roasted) or regular shelled pistachio nuts – 1 packet Raw & Wild lemon & Himalayan pistachio nuts (hold back 1-2 nuts for garnish)
- 1 tin 400g chickpeas – reserve the water
- 50ml olive oil
- 1 tablespoon cumin
- 2 tablespoons tahini
- Juice of ½ lemon
1 small clove garlic – finely chopped
- Garnish: 1 tablespoon parsley – finely chopped
- 1-2 pistachios – finely chopped
Method
- In the bowl of a food processor, add the pistachios, reserved chickpea water and oil. Whizz on the highest setting for 1 minute.
- Add the remaining ingredients (minus the parsley). Whizz for a further 1-2 minutes, scraping down the sides occasionally.
- Transfer to a serving dish. Garnish with a sprinkle of parsley and a few pistachio pieces for added texture.
Tagged in:
canape,
Chickpeas,
cumin,
Garlic,
lemon,
Mediterranean,
Pistachio Nuts,
Purim,
Shabbat,
Side dish,
Starter,
Tahini
