Denise says:

  • 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


  • 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


  1. In the bowl of a food processor, add the pistachios, reserved chickpea water and oil. Whizz on the highest setting for 1 minute.
  2. Add the remaining ingredients (minus the parsley). Whizz for a further 1-2 minutes, scraping down the sides occasionally.
  3. Transfer to a serving dish. Garnish with a sprinkle of parsley and a few pistachio pieces for added texture.