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Rosemary Pistachio Hummus

Posted Nov 18 2012 1:39pm

I love Sundays.

But when I was younger, I used to dread them. They were the epitome of the “glass half empty” because I knew that they were reliably followed by Mondays and the return to the daily grind.

Today, I’ve learned to treasure the last few hours of the weekend. My Sundays are for long walks {I so need a puppy} with a tea latte in hand. They’re for buying that long-awaited issue of my favorite magazine . They’re for giving yourself manicures, and wearing your prettiest new outfit.

And because I live on my own, if I decide that I want to make a Sunday lunch out of my favorite snack, hummus, that’s exactly what I do. Because that’s what my Sundays are for.

 

 

I saw this recipe floating around the blogosphere and was intrigued by the idea of flavoring a traditional hummus with pistachios, rosemary and maple syrup. It takes a little preparation {and a little trust!} but the flavors come together beautifully, I promise.
 

 

This is the kind of recipe that your friends will beg you to bring to parties. It’s the kind of recipe that’s appropriate for both casual girls’ nights and elegant soirées. But my favorite way to enjoy this recipe is as the perfect single-girl lunch on a sunny Sunday afternoon: spread thickly over roasted butternut squash, with many trips back to the bowl for another heaping spoonful.

 

 

Perfect.

 

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Rosemary Pistachio Hummus This sweet, elegant spin on the classic hummus is light and refreshing. Serve over roasted squash with a glass of white wine for the perfect single girl lunch ❤

Recipe lightly adapted from The Rose Journals

  • 1 tbsp coconut oil
  • 1 small onion, diced
  • 1 sprig rosemary + 1/4 cup chopped rosemary
  • 1/4 cups shelled unsalted pistachios
  • 2 cups cooked chickpeas
  • 1/4 cup water {or reserved cooking liquid, if rehydrating your own chickpeas}
  • 1 tbsp tahini
  • 2 tsp maple syrup
  • 2 tsp apple cider vinegar
  • sprinkle cinnamon
  • sea salt, to taste
  • Sautée diced onion and rosemary sprig in coconut oil until translucent and tender; toss rosemary sprig and set onions aside
  • Shell pistachios and process in food processor until finely chopped
  • Add cooled onions and remainder of ingredients to food processor and process until desired smoothness is reached
  • Season with additional sea salt to taste {I added a tsp because I rehydrated my own chickpeas and used unsalted pistachios}
  • Serve with a sprinkle of pistachios and chopped rosemary
This makes about 2.5 cups. It’s so good that I’d allow at least half a cup per person! 

 

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