Spicy Pistachio Hummus
Easy, Quick, Weekday, Spring, Vegan, Vegetarian, Pistachios, Italian, Asparagus, Gremolata, Side Dish, Gluten-Free
1 cup Setton Farms Scorpion Pepper Seasoned Pistachio Kernels
1 - 15 ounce can of chickpeas, drained and rinsed (reserve 1/4 cup of Aquafaba which is the liquid in the canned chickpeas)
1 small bunch of parsley
1/3 cup freshly squeezed lemon juice
1/4 tsp salt
1. Place the pistachios in a food processor and process until the pistachio become creamy ( you are looking for pistachio butter). This will take up to a couple of minutes, be patient.
2. Once you have pistachio butter add chickpeas, parsley, lemon juice, salt and 2 tablespoons of Aquafaba (you use water instead, if you prefer)
3. Process until creamy. If the hummus is too thick and add more Aquafaba or water one tablespoon at a time until you reach the desired consistency.
In this recipe
Get ready to feel the burn. We’ve combined the powerful health benefits of pistachios with the extreme heat of Trinidad Scorpion Peppers. Shelled and seasoned to spicy perfection, our family’s premium, all-natural California pistachios will push your taste buds to the limit.
Let your taste buds do some exploring
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