Pistachio Hummus
Courtesy of our friends at The American Pistachio Growers association we have this fascinating twist on hummus developed by Chef Sean Brock. Add this to your holiday spread with crackers and pita!
"Ever since the new year, I have been striving to keep my lunches vegetarian. This is new territory for me, so I am constantly on the look out for fresh and healthy vegetarian recipes that are satisfying. This scallion herb chickpea salad from Beth Monel of Budget Bytes is a beautiful vegetarian take on chicken salad and a perfect example of what I'm searching for. My husband and I were so thrilled with this recipe, we made it twice in one week." -- Ann Walczak, Associate Editor
Ingredients
- 1 - 1 1/2 avocado, depending on size
- 1/2 cup plain Greek yogurt
- 1 teaspoon lemon juice
- 1/4 teaspoon salt
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh cilantro
- 1/4 cup sliced scallions (about two)
- 1 15 ounce can chickpeas
Preparation
1. Place avocado, yogurt, lemon juice, salt, parsley, cilantro, and scallions in medium bowl. Mash ingredients together until combined.
2. Drain chickpeas and add to bowl. Stir and mash together. Add salt to taste.
3. Serve salad over a bed of greens, between two slices of bread, in a pita, or wrapped in a tortilla.
*Note from Ann: My favorite way to enjoy this recipe is as a sandwhich. Toast two slices of multigrain or wheat bread and serve the cold chickpea salad with a layer of mixed greens in between.
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