Ingredients
Units
Scale
- 3/4 cup Wonderful Pistachios No Salt or Lightly Salted Shelled, divided
- 8 ounces cooked peeled beets, chopped
- 1 (15-ounce) can no-salt-added cannellini beans, drained
- Juice and zest of 1 lemon (3 tablespoons juice)
- 2 large garlic cloves
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground cumin
- 2 teaspoons roasted pistachio oil or extra-virgin olive oil
Instructions
- In a small saucepan, bring 1/2 cup of the pistachios and 3 cups cold water to a boil. Reduce heat to medium-low and simmer covered until the pistachios are softened (poached), about 20 minutes. Drain.
- Add the poached pistachios, beets, beans, lemon juice and zest, garlic, salt, and cumin to a blender. Cover and puree until velvety smooth, at least 3 minutes on high speed, scraping down sides as needed. Adjust seasoning.
- Transfer to a serving platter or bowl, drizzle with the oil, sprinkle with the remaining 1/4 cup pistachios, and serve.
Notes
110 calories, 5g total fat, 0.5g saturated fat, 0g trans fat, 0mg cholesterol, 150mg sodium, 11g total carbohydrate, 3g dietary fiber, 3g sugars, 0g added sugars, 4g protein
Nutrition
- Serving Size: about 1/4 cup