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.
