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Pistachio Basil Hummus

Snacks, Sauces, and Sides

Pistachio Basil Hummus

@dadaeats

Ingredients

  • 1 (15.5 oz) can chickpeas, drained but not rinsed
  • 3/4 cup tahini
  • 2 1/2 cups fresh basil, packed
  • 1/2 cup roasted & salted pistachios, plus more for topping
  • Juice of 2 lemons
  • 2-3 garlic cloves
  • 3 Tbsp extra virgin olive oil, plus more for drizzling on top
  • Kosher salt, to taste

Directions

  1. Combine the chickpeas, tahini, basil, pistachios, lemon juice, garlic cloves, and olive oil to a high-speed blender or food processor. Pulse a few times – mixture will seize but don’t worry! Add tbsp by tbsp of cold water and/or olive oil to thin to your desired, smooth consistency.
  2. Once achieved, blend on high for 2-3 minutes until velvety smooth. Adjust to reach your desired consistency with more cold water or olive oil, and taste with salt and more lemon juice if desired.
  3. Transfer to a bowl. Smooth out the hummus with the back of a spoon, and finish with a dusting of chopped pistachios, chopped basil leaves, a drizzle of olive oil, and flakey sea salt. Enjoy with pita, toasted sourdough, or veggies!

Recipe credited to @dadaeats. Shared for documentation; please support the original creator. See our legal notice.