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Pesto Pistachio Houmous

Recipe

A tasty twist on a classic dip!

Serves:  4 people | Prep time:  15 minutes

Side | Middle Eastern  | Vegetarian | Vegan | Dairy Free | Gluten Free

Ingredients

  • 1 tin Chickpeas, drained
  • Juice of 1 Lemon
  • 42g Sesame Seeds
  • 2 Garlic Cloves, minced
  • 40g Basil
  • 40g Spinach
  • 3 tbsp Extra Virgin Olive Oil
  • A pinch of Sea Salt
  • 200g Pistachios, shelled
  • 5 tbsp Water

Method

  1. Toast the sesame seeds in a frying pan on high for two minutes until golden. Add the toasted sesame seeds, 1 tbsp of the oil, 150g of pistachios and 1 tbsp of water to the blender and pulse until you have a thick paste.
  2. Add the other ingredients to the blender, reserving a little of the oil and a few of the pistachios to garnish, and pulse on a high speed until it forms a paste. Add water 1 tablespoon at a time and pulse until you achieve the desired, smooth houmous consistency.