Serves 4
15 min
Pistachio Pesto Hummus
Recipe GLPR079f3a45b5bf45
A vibrant, creamy hummus blended with pistachio spinach basil pesto, garlic, lemon juice, and tahini. This Middle Eastern-inspired dip is smooth, nutty, and perfectly balanced with warm spices. Serve cold as an appetizer with your favorite dippers or as a flavorful spread for sandwiches.
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Ingredients
¼ cup pistachio spinach basil pesto
2 cups cooked or canned chickpeas, drained
¼ teaspoon ground cumin
2 cloves garlic, minced or mashed
¼ cup fresh lemon juice
¼ cup extra virgin olive oil, plus more for drizzling
¾ teaspoon salt
½ cup tahini
Shaved or crushed pistachios for garnish
Directions
In a food processor, combine the chickpeas, tahini, pistachio pesto, minced garlic, ground cumin, lemon juice, olive oil, and salt.
Blend on medium-high speed for 2–3 minutes, stopping to scrape down the sides as needed, until the mixture is completely smooth and creamy. Add a splash of water if the hummus is too thick.
Transfer the hummus to a serving bowl or divide among small appetizer plates.
Drizzle lightly with additional olive oil and top with a small dollop of pesto and a scattering of shaved or crushed pistachios.
Serve chilled or at room temperature with tortilla chips, vegetable sticks, crackers, or alongside grilled chicken as an appetizer or snack.
