Cilantro Pistachio Hummus

This crazy tasty Cilantro Pistachio Hummus is quick, easy, and full of flavor!

Mix up your dipping routine with this Cilantro Pistachio Hummus! Great for snacking, this gorgeous green 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!

Hummus Ingredients

  1. chickpeas
  2. frozen peas
  3. tahini paste
  4. extra virgin olive oil or avocado oil
  5. fresh cilantro
  6. fresh parsley
  7. garlic
  8. sea salt
  9. red pepper flakes
  10. shelled pistachio nuts

Cilantro Pistachio Hummus

This vibrant hummus is full of flavor!

Store leftover hummus in an airtight container in the fridge. Fresh homemade hummus usually keeps the same as typical leftovers, up to 4 days. You can even freeze hummus! To prevent it from drying out, treat it like pesto and drizzle a thin layer of olive oil over the hummus before sealing and freezing in an airtight container.

Mix up your dipping routine with this Cilantro Pistachio Hummus! Great for snacking, this gorgeous green hummus is quick, easy, and full of flavor!

Cilantro Pistachio Hummus

Mix up your dipping routine with this Cilantro Pistachio Hummus! Great for snacking, this gorgeous green dip is quick, easy, and full of flavor.
4.80 from 5 votes
Course: Appetizer
Cuisine: Mediterranean
Keyword: Cilantro Pistachio Hummus
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Servings: 16 servings
Author: Jenn Laughlin – Peas and Crayons


  • 15 oz can of chickpeas (or 2 cups cooked)
  • cup frozen peas
  • ¼ cup tahini
  • ¼ cup extra virgin olive oil
  • ½ bunch cilantro plus extra to taste
  • 3 TBSP fresh parsley
  • 1 clove garlic minced
  • ½ tsp sea salt or to taste
  • ¼ 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!


Serve with assorted veggies, pita wedges, and/or chips for dipping.
Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed and enjoy!


Calories: 109kcal, Carbohydrates: 9g, Protein: 4g, Fat: 7g, Saturated Fat: 1g, Sodium: 77mg, Potassium: 123mg, Fiber: 3g, Sugar: 2g, Vitamin A: 143IU, Vitamin C: 4mg, Calcium: 22mg, Iron: 1mg

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 use your favorite olive oil (either a flavored infused one or just regular ol’ olive oil)

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.

Cilantro Chimichurri Sauce
Cilantro Chimichurri Sauce
5 from 7 votes
This tasty Cilantro Chimichurri sauce features a flavorful blend of cilantro, scallions, oregano, and jalapeño in a versatile sauce that is great as a topping, marinade, or dressing!
View the Recipe

Crazy for cilantro?

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  3. Edamame Salad with Cilantro Lime Dressing
  4. Cilantro Lime Slaw
  5. Creamy Cilantro Cucumber Dip

If you get a chance to try this cilantro pistachio hummus, let me know! Leave me a comment here (LOVE checking those daily!) or tag @PEASandCRAYONS on Instagram so I can happy dance over your tasty creations. I can’t wait to see what you whip up!

Jenn Laughlin Headshot Photo - About the Author
About The Author:

Jenn Laughlin

Jenn Laughlin created Peas and Crayons in 2009 after graduating with B.S. in Dietetics from Florida State University while working as a Nutrition Educator for WIC. The goal was simple: create and share delicious tested and perfected recipes with vegetables as the star!

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Recipe Rating

Questions & Reviews

  1. 4 stars
    The olive oil on that hummus is outrageous! For once in my life, I don’t even need to leave the house to make this recipe. Cracking on with it in five, four, three…

  2. I really need to figure out how to get the ingredients for this and make it. Up until now, I wasn’t missing my kitchen / access to North American food… until now. Dammit! Gorgeous photos, and the recipe sounds amazing. I have been obsessed with those Terra chips for a while – I can’t have them in the house because they never last more than a day.

    1. The three of us totally knocked back the bag in one day, I feel ya! I prefer salty to sweet so I love a good bag of chips as a treat but have to watch how many I bring home haha! Otherwise its chips and nachos and omg so many nachos! Hope you can get this relish hummus into your face soon! <3 How much longer are you kitchen-less? I had to go a little over a month without one while preggo and nearly died lol - hang in there!

  3. My hubby banned me from going near the mandolin too 🙂 He was right to, I sliced my finger on it. However, I’ve also trimmed my thumb with a kitchen knife, so perhaps I shouldn’t be allowed in the kitchen at all.

  4. Ahh! I’ve got almost all of the stuff for this so I’m going to have to try it. Maybe since it’s green my hubby won’t even know it’s hummus. ;P

  5. I’d eat this straight from the bowl with a spoon. No chips necessary!

    Also, I was just reading your about me page. OMG. You grew up in Florida?! So did I…and I still live here in FL, too!

    1. I did!!! I was born outside of Boston but moved to Boca… then the Ft. Laud area and I lived in Tampa, Pensacola, and Tallahassee too… I get around =) Now I have to go stalk your About me! Muaahahahaha

  6. I’ve had those chips before, and they are incredible!! I can only imagine how much more fantastical they’d be with this hummus. You’re a genius.

    1. I know your ‘to make arman’ list is already quite long but please add this to it. But also get those puuurty chips.

  7. Jenn! Not only do these flavors sound amazing, but your photos are absolutely stunning!

  8. Oh my mind is so blown! Peas in hummus?! I’m not sure if my son or I would love this more! I cannot wait to try! Ironically, he actually loves his peas and I’m the one that isn’t that fond of them.

    Your photos are absolutely stunning as usual 🙂

    1. Haha total opposites! Hopefully this hummus can convince you like it did my daughter! <3 Thanks Yuliya!

  9. 1. I am loving those chips. 2. I need this hummus in my life as soon as possible.

  10. Yummy! Will be whipping this up this week. Can’t wait to see what other green creations you’ll be making!

  11. I’ve never made variations of hummus – just garlic and chick peas – but I need to branch out!! This recipe looks amazing.

    1. Ohmygosh Jess you’ve got to start experimenting! It makes such a great base for anything and everything! <3