Lemony Beet “Hummus”with Poached Pistachios

  • 10 servings

Ingredients

    • ¾ cup
      (190 mL) Wonderful Pistachios No Salt or lightly Salted Shelled, divided
    • 8 ounces
      (about 230 g) cooked pealed beets, chopped
    • 1
      (15-ounce/about 425 g) can no-salt-added cannellini beans, drained
    • Juice and zest of 1 lemon (3 tablespoons/45 mL juice)
    • 2
      large garlic cloves
    • ½ teaspoon
      (2.5 mL) sea salt
    • ¼ teaspoon
      (2.5 mL) ground cumin
    • 2 teaspoons
      (10 mL) roasted pistachio oil or extra-virgin olive oil

Instructions

    1. 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.

    2. 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.
    3. Transfer to a serving platter or bowl, drizzle with the oil, sprinkle with the remaining ¼ cup (60 mL) pistachios, and serve.