Recipe: Pistachio Hummus

We are head over heels for chef John's unique take on hummus - this one features nutty, vibrant pistachios instead of chickpeas. At Park Winters, we serve it with fresh seasonal veggies harvested daily from our farm, or earthy whole wheat bread from Uppercrust Bakery.


Prep time: 15 minutes
Total time: 20 minutes
Yield: 8 cups


1 cup pistachios
½ cup champagne vinegar
½ cup tarragon leaves
1 large shallot, minced
2 tablespoon minced garlic
¼ cup olive oil
1 ½ teaspoon cumin
2 tablespoon fresh lemon juice
1 can (12 oz.) full-fat coconut milk
2 teaspoon salt
¼ cup tahini paste
1 ½ teaspoon sugar


Preheat oven to 350°

Place pistachio nuts on parchment-lined sheet. Bake in the oven for 15-20 minutes, until light brown.

While the nuts are in the oven, combine vinegar, tarragon, shallots and garlic in a small bowl. This will help to open up the flavors.

Blend toasted pistachio nuts in the food processor until it has reached a fine crumble. Add in vinegar mixture, cumin and olive oil. Pulse until well combined.

Add remaining ingredients, blend until smooth.