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lemony beet “hummus” with poached pistachios

by Jackie Newgent  |  December 5, 2016  |  0 Comments
Move over traditional hummus! This new twist on the dip uses white beans to allow all flavors to shine through. It’s prettier thanks to beets! (Hint: It’s okay to use the pre-packaged type to save time.) And it’s nutritiously intriguing thanks to poached pistachios, made simply by simmering shelled pistachios in water for 20 minutes. Pair with sliced cucumbers, jicama, or whole grain pita chips. Enjoy as a sandwich condiment, too. Calories saved: 34 Why it’s better for you? Both traditional hummus and this version are good for you. What’s interesting about this recipe is that you’ll get lutein and zeaxanthin from the pistachios and betalain from the beets! Disclosure: I developed this recipe for Wonderful Pistachios as part of...
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pistachio pesto hummus spread

by Jackie Newgent  |  August 27, 2012  |  4 Comments
  Makes 8 servings: 1/4 cup each I’m always on the lookout for mouthwatering ways to include pistachios into cuisine. They’re such a delightful culinary nut. My most recent pick: pesto mayo! Even just saying those two words makes my mouth water. But I’ll admit I have a bit of a guilt factor when I’m enjoying a sandwich with the extra-luscious spread because I know it’s extra caloric. So off to the kitchen to whip up a better-for-me—and better-for-you—sandwich spread. But this new recipe goes beyond simply being a delectable match for a sandwich. It’s tasty as an inspired pistachio “hummus” paired with cherry tomatoes, sweet bell pepper strips, or practically any seasonal veggie. I love it when a recipe...
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