Pistachio Hummus / by Anthony Michael Contrino

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A couple of weeks ago I had the privilege of working with the American Pistachio Growers (APG) association. The non-profit trace association represents over 800 members whose purpose is to increase the global awareness of American-grown pistachios. When I opened the bag of pistachios they sent, I was blown away by their color, beauty and crispy deliciousness - I couldn’t wait to cook with them!

One of the recipes that I created for the event they were hosting is this Pistachio Hummus. It’s a perfect dip to eat while relaxing by the pool or watching the game.

PISTACHIO HUMMUS // Makes approximately 2 cups

3/4 cup American-grown pistachios, divided

2 tablespoons extra virgin olive oil, plus more for serving

1 15-ounce can chickpeas, drained and rinsed

2 tablespoons + 1 teaspoon tahini

2 tablespoons parsley leaves

Juice of half a lemon

Salt

Pomegranate arils, for serving, optional

  1. Preheat an oven to 400 degrees.

  2. Place the pistachios onto a sheet pan and bake until lightly toasted and fragrant, about 5-7 minutes.

  3. Place 1/2 cup of the hot pistachios into a mini food processor.

  4. Add the oil and process, scraping the sides as needed, until a paste forms.

  5. Add the chickpeas, tahini, parsley, lemon juice and 1/2 cup of cold water.

  6. Process until smooth, adding up to an additional 1/2 cup of water, to achieve desired consistency.

  7. Season generously with salt and pulse to combine.

  8. Transfer the hummus to a bowl and use a spoon to create wells.

  9. Drizzle extra virgin olive oil into the wells.

  10. Rough chop the remaining pistachios.

  11. Sprinkle the chopped nuts and pomegranate arils, if using, over the hummus.

  12. Serve with crudité or pita chips.