Cilantro Pistachio Pesto Hummus Recipes

CILANTRO PISTACHIO PESTO

Steps:

• Add all ingredients to a food processor or blender.
• Pulse until smooth, usually 30 to 40 seconds.
• Remove and store in an airtight container in the refrigerator.
• Use within 5 days for best quality.

SPICY CILANTRO PISTACHIO PESTO (VEGAN, GLUTEN FREE & KETO)

Steps:

• Combine cilantro, parsley, garlic, green onion, jalapeno, pistachios, lime juice and zest in a food processor. Pulse a few times to combine mixture. Scrape sides with a spatula.
• With machine running, slowly drizzle in the oil. Continue to pulse for desired texture. Season to taste with salt and pepper. Makes approximately 1 ¼ cups.
• Serving at room temperature is best.

CILANTRO PISTACHIO PESTO HUMMUS

Steps:

• Drain the chickpeas over a colander, reserving the liquid in a bowl. Skip to step 5 if not removing the skins from the chickpeas.
• To remove the skins for creamier hummus: rinse the chickpeas and add them to a small microwave-safe bowl.
• Toss the chickpeas in 1 ½ tsp. baking soda and microwave them for 90 seconds.
• Pour the hot chickpeas into a large bowl and cover with cool water. Gently rub the chickpeas between your hands to remove the skins. Drain off the water with the skins, and repeat the process until all the skins have been removed. It may take 4-5 changes of water.
• Add the chickpeas (with skins on or off), ¼ cup of chickpea liquid from the can, and all other ingredients to a food processor or blender and blend until completely smooth, about 60 seconds. If things aren't moving around very well, you can add 2 extra tbsp. at a time of the chickpea liquid.
• Taste and adjust seasoning if necessary. Serve with crackers, chips, veggies, or as a sandwich spread.