Houmous of pistachio, the favorite of veggie-girls

It’s the new hip recipe of the moment that one finds in all the trendy coffee-shops and cantinas for twigs. A very « comfy » and healthy delight to nibble on with a no-gluten buckwheat pancake!

Pour the pistachios in a big pan and cover with 30 cl of water.

Bring to a boil and allow to cook for 20 mn, until they are tender.

Pour and drain in a mixer bowl with the tahini, lemon juice, cumin, Espelette pimentos and garlic. Mix until texture is smooth (4 mn about).

Stop mixing, incorporate progressively the olive oil until the texture is velvety.

Divide the houmous into the glass containers. Decorate the top with a dash of olive oil, chopped parsley and thin slivers of spring onion.

© American Pistachio Growers

 

Also discover the soup of kale and pomegranates and the gaspacho of courgettes and pistachios.

Ingredients

270 g of peeled pistachios
20 cl of water
2 tablespoons of tahini (sesame cream)
2 tablespoons of fresh lemon juice
1/2 tablespoons of cumin
1/2 tablespoons of Espelette pimentos
1 tablespoons of paprika
2 garlic cloves, peeled and chopped
3 cl extra-virgin olive oil
1 spring onion

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