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Avocado Hummus with Pistachio Salsa Verde

Serves4
Ingredientsavocados, Beans
Menu PartAppetizer/Small Plate
Cuisine TypeMediterranean
Farmhosue Avocado Hummus

Chef Brian Reimer

Farmshop

Santa Monica, Calif.

Tired of the same old hummus? This recipe brightens up the original chickpea version with green, thanks to the addition of avocados and a pistachio salsa verde. Chef Brian Reimer of Farmshop in Santa Monica serves this hummus with bouquets of fresh vegetables in the spirit of the season. For to-go orders, transfer cooled hummus into a small retail container and refrigerate until ready to pack.

Ingredients

Avocado hummus

6 oz. dried chickpeas

Baking soda, as needed

3 tbsp. crushed ice

¼ cup (2 oz.) tahini

¼ cup (2 oz.) fresh lemon juice

¾ cup (6 oz.) extra virgin olive oil

2 ripe avocados, peeled and seeded

Nigella seeds. for garnish

Assorted fresh vegetables, prepped for serving

Flatbread or lavash

Za’atar, for garnish

Pistachio salsa verde

1/3 cup (1¾ oz.) raw pistachios

1 tbsp. grated lemon zest

3 tbsp. (¼ oz.) sliced chives

3 tbsp. (¼ oz.) chopped parsley

Fleur de sel. to taste

1 tbsp. olive oil

Steps

  1. For hummus, place dried chickpeas in a strainer and wash under cold running water, removing any foreign matter or damaged chickpeas. Transfer to a large bowl or pot; cover with cold water, add a pinch of baking soda and soak overnight.
  2. Drain chickpeas and wash again under cold running water. Put chickpeas in a large saucepan or saucepot and cover completely with water; add another pinch of baking soda. Set saucepan over medium heat and bring water to a low boil. Reduce to a simmer; skim any foam or skins that rise to the top of the water. Simmer up to 2 hours of until chickpeas are very soft and can be easily pressed between two fingers; drain.
  3. Place cooked chickpeas into bowl of food processor; add crushed ice. Pulse until a smooth paste forms.
  4. Add tahini; pulse until smooth; add lemon juice. With machine running, add olive oil in a slow stream. Add avocados; pulse until mixture is a smooth paste.  Add salt to taste.
  5. For salsa verde, preheat oven to 325 F. Spread shelled pistachios on baking sheet; bake until they are lightly toasted, about 5 to 6 minutes.
  6. Remove pistachios from oven; lightly chop while still warm. Add lemon zest to warm pistachios; toss with chives and parsley. Mix well and season with salt. Add the olive oil; set aside.
  7. Preheat oven to 325 F. Spread pistachios on a baking sheet; bake until they are lightly toasted, about 5-6 minutes. Remove pistachios from oven; lightly chop while still warm. Stir lemon zest into warm pistachios along with chives and parsley. Mix well and season with salt. Stir in the olive oil. Set aside.

Photograph courtesy of California Avocado Commission

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