I’ve seen people almost get into fistfights over who has a better pimento cheese recipe. Southerners don’t mess around when it comes to their cherished “pâté de Sud.” We slather the stuff on everythin...
- 2 cups Pistachios, shelled
- 1/2 cup Water
- 2 tablespoons Tahini
- 2 tablespoons Fresh lemon juice
- 1/2 teaspoon Cumin
- 1/2 teaspoon Espelette pepper
- 1 teaspoon Smoked paprika
- 2 Garlic cloves, peeled and chopped rough
- 3 tablespoons Extra-virgin olive oil
- 1 tablespoon Parsley, chiffonade
- In a large saucepan over high heat, add the pistachios and cover with water by 2 inches. Bring to a simmer and allow to cook for 20 minutes or until they soften. Drain and reserve on the counter top.
- In a food processor fitted with a metal blade, add the pistachios, tahini, lemon juice, cumin, espelette, and garlic. Process until smooth, about 4 minutes. Slowly incorporate 2 tablespoons of the olive oil.
- When ready to serve sprinkle the top of the hummus with the paprika, the remaining olive oil, and the parsley.
Find out more about the American Pistachio Growers.
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