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Spicy Pistachio Hummus

May I Have That Recipe

Recipe by:


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.

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