Hummus with Pistachio and Sesame
Prep time: 10 mins
Total time: 10 mins
  • 1 15oz can of garbanzo beans (AKA chickpeas)
  • 21/2 tablespoons extra virgin olive oil
  • 11/2-2 teaspoons sea salt (depending on your taste)
  • 1½ medium lemons worth of lemon juice
  • ½ cup tahini
  • 2-3 cloves garlic sliced thin
  • water as needed
  • 2 tablespoons crushed pistachios *optional*
  • 1 tablespoona sesame seeds *optional*
  • ½ teaspoon fresh cracked black pepper *optional*
  • extra virgin olive oil
  1. Place all the ingredients for the hummus base into a food processor and begin processing on high. Once the ingredients begin to mash and mix and the processor begins to slow, start adding water a tablespoon at a time until you reach a smooth yet thick consistency to your liking. We're looking for something spreadable, not too runny, but not too thick either. Make sure to get it as smooth as possible. Repeat this until you get a desired consistency and flavor.
  2. Once the mixture is done you can either transfer it into a bowl to serve or store in an airtight container in the fridge for up to a 5 days. This is great to make ahead of time and serve for a party the next day.
  3. In a small bowl mix together the crushed pistachios, sesame seeds, and fresh cracked black pepper until thoroughly combined.
To Serve: Add hummus to a bowl and use the back of a spoon to create a swirled design. Lightly drizzle in some extra virgin olive oil, and sprinkle on your pistachio mix. Serve immediately with just about anything (carrots, crackers, bread, other vegetables, etc.).
Recipe by Slim Palate at