Easy Pistachio Hummus Recipe

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!

5 from 4 votes

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Prep Time: 5

Cook Time: 10

Total Time: 15

Servings:

Calories: 257kcal

Equipment

Ingredients

Squash fries:

1 honeynut squash (trimmed, seeded, and cut into wedges)
2 tablespoons neutral oil
2 tablespoons maple syrup
1 teaspoon paprika
½ teaspoon cayenne powder
Salt and pepper to taste

Pistachio hummus:

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

Instructions

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.

To serve:

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!

Nutrition

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