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pistachio pesto hummus spread

by Jackie Newgent  |  August 27, 2012  |  4 Comments

pistachio pesto hummus spread

 

Meet my multi-tasking pistachio pesto hummus spread. You’ll love that you can indulge in this plant-based condiment in three (or more!) ways. First, the recipe makes a delectable match for a sandwich in place of mayo. Second, it’s tasty as an inspired “hummus” paired with cherry tomatoes, sweet bell pepper strips, or practically any seasonal veggie. And third, it’s a colorful, creamy base for a pasta sauce. The pistachios (try Wonderful Roasted & Salted No-Shells Pistachios!) provide unique flavor and color interest. And the finishing drizzle of roasted pistachio oil enhances the nutty flavor profile. Enjoy it often!

pistachio pesto hummus spread

Makes 8 servings: 1/4 cup each

  • 1 cup loosely-packed fresh basil leaves
  • 1/3 cup roasted & salted no-shells pistachios
  • 3 garlic cloves, chopped
  • 1 (15-ounce) can no-salt-added chickpeas (garbanzo beans), drained
  • Juice of 1 large lemon (1/4 cup)
  • 3 tablespoons unsweetened green tea, chilled
  • 3/4 teaspoon sea salt, or to taste
  • 1/2 teaspoon freshly ground black pepper, or to taste
  • 3 tablespoons roasted pistachio oil or extra-virgin olive oil
  1. Add all ingredients to a high-powered blender or food processor. Cover and puree until velvety smooth, about 3 minutes. If necessary, add green tea by the teaspoon for a looser consistency.
  2. Adjust seasoning. Cover and chill until ready to serve.

Per serving: 130 calories, 8g total fat, 1g saturated fat, 0g trans fat, 0mg cholesterol, 250mg sodium, 12g total carbohydrate, 3g dietary fiber, 1g sugars, 4g protein

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