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Avocado Hummus with Pistachio Salsa Verde
Avocado Hummus
- 4 garlic cloves
- ½ cup canola oil
- 2 tablespoons Dijon mustard
- juice of 2 lemons
- salt
- 2 cups drained cooked or canned chickpeas
- 5 tablespoons tahini
- ½ cup ice
- 1 cup olive oil
- 3 ripe avocados
Pistachio Salsa Verde
- 2/3 cup shelled raw pistachios
- zest of 3 lemons
- juice of 1 lemon
- 3 ½ tablespoons thinly sliced chives
- 2 ½ tablespoons chopped parsley
- 3 ½ tablespoons extra virgin olive oil
- salt
- Black sesame seeds for garnish (optional)
- Flatbread or crackers
Instructions
- In a small pot, combine the garlic and canola oil. Simmer gently over medium heat until tender, about 10 min. Transfer to a food processor and add the mustard and half the lemon juice. Season with salt and pulse until smooth. Scrape down the sides of the bowl with a spatula and add the chickpeas. With the machine running, slowly drizzle in the tahini, then add the ice and ½ c of the olive oil, scraping sides when necessary. Season with salt and then transfer the humus to a bowl and set aside.
- Without cleaning the processor, halve, seed and scoop the avocado flesh directly into the machine with the remaining lemon juice. Puree, slowly add remaining ½ c olive oil. Scrape sides and season with salt. Gently fold into chickpea puree.
- Preheat the oven to 350. Spread the pistachios in an even layer on rimmed baking sheet and toast for 3-5 min, until fragrant and lightly browned. Give them a shake every minute or so they don’t burn. Transfer to a cutting board and coarsely chop while warm. Combine the still warm nuts in a bowl with the lemon zest, lemon juice, chives, parsley, and olive oil. Season with salt.
- To assemble: Top the avocado hummus with spoonfuls of the pistachio salsa, a drizzle of oil and a sprinkle of salt and or sesame seeds.
Notes
- Source: Farmshop
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/