How To Make Pistachio Hummus
Looking for a healthy and protein-packed snack option? You have to try this easy pistachio hummus recipe! Ready in minutes, it’s way better than store bought!
One of the things we love about hummus is that you can create so many different flavors easily. It’s just a matter of adding your favorite herbs, spices and…other ingredients…like pistachios…to the blender. From roasted tomato and red pepper to ranch and everything in between, you can customize your hummus to suit any palate. And now we’ve got something that your taste buds are sure to love – Pistachio Hummus!
Wait, pistachio hummus? That’s a thing? It absolutely is! This unique spin on the classic chickpea-based dip will have your friends and family wondering where this delicious, nutty twist came from. And don’t worry if you’ve never tried to make hummus before—it’s easy! All you need is a half cup of shelled pistachios and then the basic ingredients that go into hummus. With just a few simple steps, you can whip up this tasty snack in no time. So get out your food processor and let’s get to work!
Pistachios Add a Healthy Punch to This Already Nutritious Snack!
Pistachios, the salty snacking staple found in most pantries, are more than just a nutritious snack. With their unique flavor and health benefits, it’s no wonder most of us enjoy snacking on them. And if you aren’t – be sure to stock up! These little bites of deliciousness are good for you…and did I mention they are delicious? You don’t have to eat the whole bag though, save some for this pistachio hummus recipe 😉
Pistachios are packed with vitamins and minerals like B6, copper and thiamine, but they also contain healthy fats like polyunsaturated fatty acids (PUFAs), which can help reduce inflammation throughout the body too.
Why we love this Pistachio Hummus
Garlic is an incredibly versatile ingredient that has been linked to reducing cholesterol levels as well as fighting bacteria and viruses. Tahini is also known for its anti-inflammatory properties, making it great for relieving muscle pain or digestive issues. Lemon juice contains Vitamin C which helps boost immunity while Extra Virgin Olive Oil provides essential fatty acids for healthy skin cells. Lastly, the combination of salt and pepper can help reduce inflammation and regulate blood pressure levels.
These five ingredients have more to offer than just flavor – they provide important health benefits that should not be overlooked!
So, you’re not only getting a yummy snack, you are getting all those added benefits! Score!
If you choose to add them, you can also throw cilantro and jalapeno into the mix. My family likes a little bit of heat, so I added them in there. Cilantro and jalapenos are two flavorful ingredients that add a kick to this homemade hummus recipe.
When I was done blending up my pistachio hummus, I added Pomegranate arils for garnish, but if you don’t have those, you can just garnish with shelled pistachios on top. And a lemon wedge is always pretty 🙂
Best Things to Eat With Our Pistachio Hummus
What are the best things to eat with our delicious pistachio hummus? Everything! Chips, pita chips, and, of course, fresh cut vegetables is always a must in our house. Our pistachio hummus is such a delicious take on a favored classic that it can be served as a simple dip or side dish.
You can also use in on sandwiches, wraps, or even on pizza!
How long will hummus last in the refrigerator?
Pistachio Hummus is it will last in the fridge for up to seven days as long as you store it in an airtight container.
Ok, let’s make some homemade hummus! Grab the fresh veggies, pita chips and let’s get to snacking!
- 15 oz chickpeas reserve liquid from can
- 1/2 cup shelled pistachios
- 3 cloves garlic
- 2 tbsp tahini
- Juice from one lemon
- 1 tbsp extra-virgin olive oil
- 1 jalapeno optional
- 2 tbsp fresh cilantro optional
- Sea salt and pepper to taste (optional)
- Pomegranate arils for garnish
- Add chickpeas, pistachios, garlic, cilantro and jalapeno (optional), tahini, and lemon juice and to the container of a food processor.
- Slowly add the olive oil while pureeing.
- Slowly add just enough reserved liquid from the chickpeas, to create a smooth, creamy texture if needed.
- Season with salt and pepper if desired.