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pistachio-accented hummus with pickled pistachios

by Jackie Newgent  |  April 18, 2019  |  1 Comment

I seriously don’t think I could live without hummus. Being half Lebanese could be one reason for that! The other is that I simply love it. It’s definitely one of my top go-to foods when I need a fast fix. How about you? While I adore the classic version, I also enjoy mixing things up with a non-traditional version every once in a while.

Here’s my newest twist on hummus. I developed it for a cooking demo I gave for the Plant-Based Nutrition Leadership Symposium (founded by The Wonderful Company). But it’s definitely worthy of sharing with you, too. So, here you go!

What makes it different? You’ll use pistachio butter instead of tahini. You can buy pistachio butter or, if you’re patient, you can make your own by blending roasted pistachios in a high-speed blender for about 10 minutes. For the right consistency, you’ll use unsweetened peppermint tea. It’s way better than adding flavorless water, for instance. And to finish, it’s sprinkled with pickled pistachios (I’ve included a quick recipe for that!) and fresh mint leaves or edible flowers. It’s truly a special hummus. Enjoy it!



pistachio-accented hummus with pickled pistachios

Yield: 1 3/4 cups

Serving size: 1/4 cup



  • 1 (15-ounce) can no-salt-added chickpeas, drained
  • 1/3 cup roasted pistachio butter
  • 3 tablespoons chilled, unsweetened peppermint tea, or to taste
  • Juice and zest of 1 small lemon (2 tablespoons juice)
  • 2 garlic cloves
  • ½ teaspoon sea salt, or to taste
  • ¼ teaspoon ground cumin
  • 1/8 teaspoon ground cayenne pepper
  • 1 tablespoon extra-virgin olive oil
  • ¼ cup Pickled Pistachios (see recipe)
  • ¼ cup edible flowers or 2 tablespoons tiny fresh mint leaves



  1. Add the chickpeas, pistachio butter, peppermint tea, lemon juice and zest, garlic, salt, cumin, and cayenne to a high-power blender or food processor. Cover and puree on high speed until extra-creamy, at least 2 minutes. (Hint: The creamier, the better!) If desire a thinner consistency, drizzle in additional peppermint tea by the teaspoon. Taste and adjust seasoning.
  2. Spoon into a serving bowl or onto a rimmed platter. Drizzle with the olive oil. Sprinkle with pickled pistachios and edible flowers or mint. Serve.


Per serving: 160 calories, 8g total fat, 1g saturated fat, 0g trans fat, 0mg cholesterol, 200mg sodium, 15g total carbohydrate, 4g dietary fiber, 1g total sugars includes 0g added sugars, 7g protein

pickled pistachios

Yield: about ½ cup pickled pistachios



  • 2½ ounces natural/raw shelled pistachios (about ½ cup shelled)*
  • 3 sprigs fresh mint (optional)
  • ¾ cup cold filtered water
  • 3 tablespoons cider vinegar
  • 1 tablespoon lemon juice
  • 1 teaspoon fine sea salt



  1. Add the pistachios and, if using, mint sprigs to a 12-ounce capacity jar.
  2. In a small saucepan, bring the water, vinegar, lemon juice, and salt to a boil. Pour the hot liquid over the pistachios. Seal with lid. Let stand for 30 minutes. Or store in the refrigerator for up to 2 weeks.
  3. Drain and enjoy.


*Note: 4.85 ounces in-shell pistachios = ½ cup shelled.

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