INGREDIENTS
1 (15.5 oz) can chickpeas, drained, but not rinsed
½ cup roasted & salted pistachios, plus more for topping
¾ cup tahini
Juice of 2 lemons
2-3 garlic cloves
2 ½ cups fresh basil, packed
2 tbsp extra-virgin olive oil, plus more for drizzling on top
Kosher salt to taste
RECIPE
- In a food processor or high-speed blender, combine the chickpeas, pistachios, tahini, lemon juice, garlic, basil, olive oil, and salt. Pulse a few times — the mixture will seize, but don’t worry!
- Add tbsp by tbsp of cold water to thin to a smooth consistency.
- Once achieved, blend on high 2-3 more times until it is velvety smooth. Adjust to reach your desired consistency with water, and taste with lemon juice and salt if desired.
- Transfer to a bowl.
- Smooth out hummus with the back of a spoon, and finish with extra-virgin olive oil, chopped pistachios, and basil.
- Enjoy with pita, veggies, or toasted sourdough!