Veröffentlicht: & gespeichert unter english, glutenfrei, laktosefrei, Menüs, Menü_1, vegan.

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.