Hummus with Pistachio Dukkah
Ingredients
- 80 ml raw pistachios
- 6 tbsp. coriander seeds
- 60 ml cumin seeds
- 120 ml sesame seeds
- 1 tsp. kosher salt
- ½ tsp. freshly ground black pepper
- 300 ml dried chickpeas, soaked overnight in cold water, or 2½ cups canned chickpeas
- 1 tbsp. plus ¾ tsp. kosher salt, plus more
- 2 garlic cloves
- 160 ml tahini (preferably soom)
- 80 ml plus 2 tbsp. (or more) fresh lemon juice
- ¼ tsp. (or more) cayenne pepper
- 6 tbsp. extra-virgin olive oil, plus more for drizzling
Instructions
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Heat oven to 350°. Toast pistachios on a rimmed baking sheet 3 minutes—you want them to stay bright green. Let cool, then pulse in a food processor until you have a coarse, uneven mixture of some lentil- and some couscous-size pieces. Transfer to a medium bowl.
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Toast coriander and cumin in a dry large skillet, stirring often, until fragrant and starting to pop, about 2 minutes. Transfer to a small bowl and let cool slightly.
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Return skillet to medium heat and toast sesame seeds, stirring often, until golden brown and fragrant, about 3 minutes. Transfer to bowl with spices and let cool.
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Grind spice mixture in food processor (no need to clean bowl) until finely ground, then mix into nuts. Mix in salt and pepper.
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If using dried chickpeas, drain, reserving NaN ml soaking liquid, and rinse. Place in a large pot and pour in water to cover by at least 4". Bring to a boil and cook until tender, 50–60 minutes. Stir in 1 Tbsp. salt. (You should have about 2NaN ml; if you have extra, save for another use.)
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Transfer chickpeas to a food processor and add garlic, tahini, lemon juice, cayenne, 6 Tbsp. oil, and ¾ tsp. salt. Process until chickpeas are coarsely chopped, then, with motor running, gradually stream in reserved chickpea soaking liquid or NaN ml water and process until hummus is extremely smooth and creamy, 8–10 minutes. Taste and season with more salt, lemon, and/or cayenne.
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Transfer hummus to a bowl, drizzle with more oil, and sprinkle with plenty of dukkah (you’ll have some left over; keep it around for using on salads, roasted vegetables, slow-roasted salmon).
Notes
Imported from Mela.
