This crazy tasty Cilantro Pistachio Hummus is quick, easy, and full of flavor!
Hummina hummina HUMMUS!
Every year when March rolls around I like to sneak in a little theme action onto the blog. It’s usually in the form of going green for What I Ate Wednesday and an excuse for me divert some of the attention away from the Shamrock Shakes and towards green fruit and veggies. This year I’m dying to take it a step further. What if all of my recipes this month were GREEN!?
Well you’d go absolutely crazy and run away, screaming, that’s what. But what if you didn’t? Meet me halfway and let’s go green from now until March 17th. Not only will this be a festive nod to St. Patrick’s Day but it will surely get a few more veggies on your plate, and that, my friends, is why I do this.
You can green your face and your beer all your want for St. Paddy’s Day but gosh darn it, let’s green our plates in the meantime. Deal? Deal!
You realize you had zero choice in the matter, right?
Let’s get GREEN!
Cilantro Pistachio Hummus
This vibrant hummus is full of flavor!
Cilantro Pistachio Hummus
- 15 oz can of chickpeas (or 2 cups cooked)
- 2/3 cup frozen peas
- 1/4 cup tahini
- 1/4 cup extra virgin olive oil
- 1/2 bunch cilantro plus extra to taste
- 3 TBSP fresh parsley
- 1 clove garlic minced
- 1/2 tsp sea salt or to taste
- 1/4 tsp red pepper flakes or to taste
- 3 TBSP water
- 2-4 TBSP chopped pistachio
- a drizzle of harrissa infused olive oil to taste (optional)
- Steam your peas and set aside to cool.
- In a food processor or blender, combine chickpeas, peas, tahini, olive oil, and most of your cilantro. I would add maybe half the bunch [stems removed] to start and then work your way up depending on taste preferences. I saved several springs for garnishing [you should totally do this too!] and put the remainder in my hummus.
- Blend to incorporate.
- Scrape down the sides and add your garlic, salt, red pepper flakes [optional] and water.
- Blend until deliciously creamy.
- Dive in with achip for a taste-test and add more of your favorite ingredients if desired 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!
- To fancily, spike a spoonful or two of harissa olive oil with chopped cilantro and pistachio and drizzle over the bowl. Make extra if you're like me, so you can keep adding more topping as the dip disappears. Yum!
This was one of my many attempts to sneak peas into the chickpea. Girlfriend LOVES her chickpeas [duh] but won’t touch peas. Actually that’s not entirely true. She will touch them, smush them, then leave the behind for her poor pea-loving momma to clean up. So kind of her right? Luckily the little stinker has zero idea that I blend them into her popsicles, pesto, and her beloved hummus.
After allotting a few dollops for the ankle biter, Paul and I promptly plastered ours with a hearty drizzle of Harissa infused olive oil spiked with chopped pistachio nuts and chopped cilantro. Holy harissa, batman it was amazing! The spice from the olive oil was perfect compliment to the herbed hummus and the buttery flavor and crunch from the pistachio totally won me over. I kept some extra chopped cilantro and pistachio on the side so we could keep replenishing the topping as we devoured it. I highly suggest doing the same! You’ll thank me later.
And since I know you’re going to ask, you can find harissa infused olive oil at those cute little olive oil bars that keep popping up all over the place or simply make your own, easy peasy! You were probably wondering about the chips too, eh? These gorgeous dippers are all-natural Terra exotic potato chips and my latest snack obsession.
You can also make yummy baked root veggie chips at home using a mandolin. I’ve been told repeatedly that I’m too clumsy and not allowed to have “treacherous kitchen tools,” yet somehow my paranoid partner in crime still let’s me near the knives. That makes about as much sense as a llama in a dress.
Forget I said that.