Avocado Hummus with Roasted Pistachios
  • 1 large ripe avocado, peeled and pit removed (or two mini avocados)
  • 1 15 oz. can chickpeas, drained and rinsed
  • 2 tbls Greek Yogurt or tahini
  • ½ teaspoon sea salt
  • 3 tbls freshly squeezed lime or lemon juice
  • 2 garlic cloves, minced
  • pinch of cumin, cayenne or paprika
  • 2 tbls extra virgin olive oil or avocado oil
  • ½ cup raw pistachios, shelled
  • olive or avocado oil, chopped parsley, sweet paprika, finely chopped purple cabbage
  1. Preheat oven to 350F.
  2. Spread the pistachios evenly on a cookie sheet. Place in the oven for about 6 to 8 minutes They will become very fragrant when they are done.
  3. Remove from oven and transfer to a plate to use for the garnish.
  4. Quick trick - If you want to remove the skins from the pistachios place them on a clean towel and rub them. The skins will slide right off. It's easiest to do this when the pistachios are warm.
  5. Add all ingredients for hummus into a blender or food processor and puree until smooth. Top with roasted pistachios and garnish with a drizzle of evoo, sweet paprika, fresh parsley, and finely chopped purple cabbage if desired.
Recipe by SIMPLY BEAUTIFUL EATING at https://simplybeautifuleating.com/2019/11/05/avocado-hummus-with-roasted-pistachios/