From decadent desserts to savory dinners, pistachios are good in just about anything.
And we aren’t just saying that because we grow them.

Pistachio Hummus

A delicious side that will make you want to keep on dippin’


  • 15 oz can of chickpeas, drained and rinsed
  • ½ cup raw pistachios 
  • ½ lemon, juiced 
  • 2 garlic cloves, minced 
  • 3 tbsp extra virgin olive oil, plus more for garnish
  • ¼–½ cup water, as needed
  • Salt and pepper to taste
  • ¼ cup chopped pistachios for garnish 
  • Sumac for garnish


Transfer the ½ cup raw pistachios to a food processor and pulse until finely chopped.

Add the lemon juice, garlic and chickpeas and continue pulsing until smooth.

Add the extra virgin olive oil and water. Continue pulsing. If needed, add a bit more water until desired consistency is reached. 

Taste and season with salt and pepper.

Spoon the hummus into a shallow bowl and use your spoon to create some ridges and valleys in the dip. Drizzle with extra virgin olive oil, remaining chopped pistachios, and a sprinkle of sumac. Serve with veggies or chips of choice.

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