Pea, Pistachio and Cilantro Hummus
I found this recipe on Pinterest and it’s become one of my favorites. Thank you, Peas and Crayons! When I don’t have pistachios, I use walnuts or almonds. I serve it for dinner guests with carrot and celery sticks, and either fresh pita wedges, pita chips or crispy whole-grain or seed crackers. The leftovers go […]
1 15-ounce can
chickpeas
2/3 cup
frozen peas
1/4 cup
tahini
1/4 cup
extra-virgin olive oil
1 1/2 cup
cilantro washed and chopped
3 tablespoons
fresh parsley
2
garlic cloves minced
1/2 tsp
salt
1/4 tsp
red pepper flakes
3 tablespoons
water
2 - 4 tablespoons
chopped pistachio
Adjust servings:
Units:
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In a food processor or blender, combine chickpeas, peas, tahini, olive oil, and most of cilantro. Add cilantro, saving several springs for garnishing.
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Blend to incorporate.
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Scrape down the sides and add garlic, salt, red pepper flakes and water. Blend until deliciously creamy.
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More oil, tahini, or water will thin out the hummus, more red pepper flakes will add heat and you can even add some lemon or lime juice to add some zest to the dip!
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To dress it up, drizzle 1/2 - 1 tablespoon of extra-virgin olive oil over it, and sprinkle some chopped cilantro and pistachios and on top.