Green Hummus with Pistachios, Basil, and Matcha
A dear friend just brought some delicious tahina from Haifa so I prepared my favourite hummus with pistachios. Enjoy!
250 g dried chick peas
150 g pistachios (unsalted) 1 lemon (juice) 200 g tahina 1 bunch of basil 2 teaspoons of salt 2 teaspoons of cumin 2 teaspoons of curry powder (indian) 1 teaspoon of matcha (powdered green tea) 2 tablespoons olive oil 1 cup of water (add the water chickpeas were cooked in)
• Soak the chick peas the night before in plenty of cold water
• Next morning discard the water, rinse the chickpeas well, drain and cook them in plenty of water in a covered pot (low heat) for about 90 minutes till they are soft. Drain the chickpeas but don’t thow away the water.
• Combine all the ingredients in a blender and pulse for a few minutes until the paste is smooth. Taste and add some more salt if necessary.
• Before serving pour a generous amount of olive oil on top, add some pistachios and cumin for decoration purposes. Hummus keeps in the fridge for 3-4 days.