Ingredients
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¾ cup(190 mL) Wonderful Pistachios No Salt or lightly Salted Shelled, divided
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8 ounces(about 230 g) cooked pealed beets, chopped
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1(15-ounce/about 425 g) can no-salt-added cannellini beans, drained
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Juice and zest of 1 lemon (3 tablespoons/45 mL juice)
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2large garlic cloves
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½ teaspoon(2.5 mL) sea salt
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¼ teaspoon(2.5 mL) ground cumin
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2 teaspoons(10 mL) roasted pistachio oil or extra-virgin olive oil
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Instructions
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In a small saucepan, bring ½ cup (125 mL) of the pistachios and 3 cups (750 ml) cold water toa boil. Reduce heat to medium-low and simmer covered until the pistachios are softened (poached), about 20 minutes. Drain.
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Add the poached pistachios, beets, beans, lemon juice and zest, garlic, salt, and cumin to a blender. Cover and puree until velvety smooth, at least 3minutes on high speed, scraping down sides as needed. Adjust seasoning.
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Transfer to a serving platter or bowl, drizzle with the oil, sprinkle with the remaining ¼ cup (60 mL) pistachios, and serve.
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