Looking for an autumn take on a classic? This easy pistachio hummus is served with baked squash fries for a delicious, autumnal snack. This will be your new favorite pistachio recipe!
I am a huge fan of pistachios and love sprinkling them on just about anything. For autumn, I took a simple hummus recipe and gave it a delicious sweet and nutty tasty with the addition of pistachios.
This pistachio hummus is so delicious and easy to prepare it barely needs a recipe. Served with sweet and spicy squash fries, you can whip this snack up in a jiff.
How to make this easy pistachio hummus recipe:
For the smoothest, creamiest hummus you should remove the skins of the chickpeas first. But if you’re in a rush, you can skip it.
First, pulse the pistachios in a food processor until completely minced. Add the chickpeas and pulse until smooth. Add lemon juice and then slowly add extra virgin olive oil and continue pulsing until smooth and creamy. Season liberally with salt and pepper.
To prepare the squash fries, I use honeynut squash but butternut or acorn squash will work fine. Simply cut in half, remove the seeds and cut into your preferred fry thickness. Squash will become quite soft when baked, so you want to make sure they’re thick enough so they don’t become mushy.
Looking for more vegetarian recipes? Check my archives!
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Easy Pistachio Hummus Recipe
- Food processor
- Baking sheet
- 15- ounce can of chickpeas drained, rinsed and chickpea skins removed and discarded
- ½ cup raw pistachios
- ½ lemon juiced
- 3 tablespoons extra virgin olive oil plus more for garnish
- ¼–½ cup water more or less as needed
- Salt and pepper to taste
- ¼ cup raw pistachios chopped for garnish
- Sumac for garnish
Bake the squash fries:
- Preheat oven to 400ºF. Arrange the squash wedges on a baking sheet and toss with the neutral oil. Transfer to the oven for 15 minutes.
- Meanwhile, in a bowl whisk together the maple syrup, paprika, and cayenne powder. After the fries have baked, pour the maple syrup mixture all over and return to the oven for 5–7 minutes until the fries begin to char. Turn off the oven.
Prepare the hummus:
- Transfer the ½ cup raw pistachios to a food processor and pulse until finely chopped. Add the lemon juice and chickpeas and continue pulsing until smooth. Add the extra virgin olive oil and ¼ cup water. Continue pulsing. If needed, add a bit more water until desired consistency is reached. Taste and season with salt and pepper.
- Spoon the hummus into a shallow bowl and use your spoon to create some ridges and vallies in the dip. Drizzle with extra virgin olive oil, chopped pistachios, and a sprinkle of sumac. Serve with the baked squash fries. Enjoy!