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Ingredients
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1/2 cup pistachios, divided
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3 tablespoons olive oil, divided
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1 garlic clove, quartered
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1 (14-ounce) can garbanzo beans drained and rinsed
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1/2 teaspoon lemon zest
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2 tablespoons lemon juice
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1 teaspoon salt
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1/4 teaspoon freshly ground black pepper
Directions
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Toast pistachios in a skillet over medium heat until golden brown, about 2 minutes. Cool to room temperature. Set 2 tablespoons pistachios aside.
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Combine toasted pistachios with 2 tablespoons oil and garlic in a food processor or blender and puree until smooth.
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Add chickpeas, lemon zest, lemon juice, salt, and pepper and continue to blend to an even, smooth consistency.
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Transfer to a small serving bowl, drizzle remaining oil on top, and sprinkle remaining pistachios on top.
Nutrition Facts (per serving)
114 | Calories |
7g | Fat |
11g | Carbs |
4g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 12 | |
Calories 114 | |
% Daily Value * | |
Total Fat 7g | 8% |
Saturated Fat 1g | 4% |
Cholesterol 0mg | 0% |
Sodium 338mg | 15% |
Total Carbohydrate 11g | 4% |
Dietary Fiber 3g | 11% |
Total Sugars 2g | |
Protein 4g | 8% |
Vitamin C 1mg | 1% |
Calcium 23mg | 2% |
Iron 1mg | 7% |
Potassium 152mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.