Avocado Hummus with Pistachio Salsa Verde

Avocado Hummus with Pistachio Salsa Verde
Avocado Hummus
  1. 4 garlic cloves
  2. ½ cup canola oil
  3. 2 tablespoons Dijon mustard
  4. juice of 2 lemons
  5. salt
  6. 2 cups drained cooked or canned chickpeas
  7. 5 tablespoons tahini
  8. ½ cup ice
  9. 1 cup olive oil
  10. 3 ripe avocados
Pistachio Salsa Verde
  1. 2/3 cup shelled raw pistachios
  2. zest of 3 lemons
  3. juice of 1 lemon
  4. 3 ½ tablespoons thinly sliced chives
  5. 2 ½ tablespoons chopped parsley
  6. 3 ½ tablespoons extra virgin olive oil
  7. salt
  8. Black sesame seeds for garnish (optional)
  9. Flatbread or crackers
  1. In a small pot, combine the garlic and canola oil. Simmer gently over medium heat until tender, about 10 min. Transfer to a food processor and add the mustard and half the lemon juice. Season with salt and pulse until smooth. Scrape down the sides of the bowl with a spatula and add the chickpeas. With the machine running, slowly drizzle in the tahini, then add the ice and ½ c of the olive oil, scraping sides when necessary. Season with salt and then transfer the humus to a bowl and set aside.
  2. Without cleaning the processor, halve, seed and scoop the avocado flesh directly into the machine with the remaining lemon juice. Puree, slowly add remaining ½ c olive oil. Scrape sides and season with salt. Gently fold into chickpea puree.
  3. Preheat the oven to 350. Spread the pistachios in an even layer on rimmed baking sheet and toast for 3-5 min, until fragrant and lightly browned. Give them a shake every minute or so they don’t burn. Transfer to a cutting board and coarsely chop while warm. Combine the still warm nuts in a bowl with the lemon zest, lemon juice, chives, parsley, and olive oil. Season with salt.
  4. To assemble: Top the avocado hummus with spoonfuls of the pistachio salsa, a drizzle of oil and a sprinkle of salt and or sesame seeds.
  1. Source: Farmshop
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

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