I love hummus. Being Arab, hummus is a natural staple in our household. In fact, during Ramadan, you will probably find it difficult to find any canned chickpeas at the grocery stores since many Arabs will start to stockpile them. This recipe is inspired by a restaurant in Spain. More specifically the most delightful restaurant in Cordoba – my favourite city in all of Spain. If you want to read about my travels to Spain, you can click here. I will be updating this section with my experiences in Cordoba and Sevilla pretty soon!
This recipe is actually for pistachio hummus, which they served with some pita bread and olive oil. I decided to recreate the same dish and I think I really succeeded. The pistachio hummus recipe was a hit in my family. I decided to serve it with homemade pita bread – which I plan on sharing with you soon!
This recipe combines the flavours of the nutty and rich pistachio and the creamy smooth taste of hummus.
Creamy smooth hummus, with nutty and bold pistachio.
In a food processor, puree the chickpeas and garlic with the olive oil, lemon juice, tahini and salt until smooth and creamy. Add 1 to 2 tablespoons of water as necessary to achieve the desired consistency, if the hummus is too thick.
Transfer to a bowl. Drizzle with olive oil and sprinkle with some ground or full pistachio nuts. Can be kept at room temperature until ready to serve, or placed in the fridge.
Use the best quality pistachios you can find. The real flavour is in the pistachios! If they are rancid or old, it will make a world of a difference. And not for the better!