Hummus Without Tahini: Tangy Pistachio Hummus
I hesitated to write this post, because to be honest, the world doesn’t need another nut based Caesar dressing recipe. But when I made this recipe for clients a few weeks ago, I took few quick pictures of it ( because this is what a food blogger does) but mostly forgot about it.
And then my clients requested the dressing again. And then I made it for my Rupaul’s Drag Race viewing club and it was a rave.
This is when I knew that, yes, the world DOES need another nut based Caesar dressing recipe. BUT this is so much more, a hummus even ( as my friend called it); because it’s so thick and satisfying and clings to anything you dress it with.
Traditionally when making hummus, the move is vinegar or citrus juice for the acidity and chickpea for the body; but this is a hummus recipe without tahini, with pistachios and- wait for it because I’m about to blow your mind…
The secret is olive juice. Or Pickle juice to broaden the possibilities.
I added olive juice because I die for olives and thought, “ a hummus without tahini needs some jazz, so how would olive juice taste in this dressing?” and I went for it. The result was pure magic!
The bulk in this dressing are the pistachios. You need a lot. So either commit to shucking, substitute a portion with another nut like cashew/almonds or skip this recipe altogether; I kid, but seriously, pistachios are life and this recipe wouldn’t be what it is without them.
It’s also garlicky- by design- but it’s garlicky enough that it’s worth mentioning that this recipe is best shared among friends, over dinner; to be clear, you will smell like a dragon after you eat this. But it’s 1000000% worth it.
And lastly, what makes this a caesar-y nut dressing what it is, is the parmesan cheese. GAWD I love parmesan cheese- there’s nothing quite like it.
...that said, nutritional yeast will still get this recipe there for my vegans. Never worry, my vegan brethren, I’ve got you
In any case, this is a recipe that EVERYONE will love; kids, adults and millenials alike have given this recipe their stamp of approval, now it just need yours ;)
Tangy Pistachio Dressing
...not a caesar because, well, no egg yolk.
1 cup raw pistachios, shelled and soaked in water 20 minutes and drained.
⅓ cup olive or pickle juice
½ cup grated parmesan cheese
⅓ cup olive oil
3 scallions, cut
¼ cup water (use as needed)
Salt + pepper taste
Combine everything, except the scallions and parmesan, in a blender and blend until completely smooth. Stir in parmesan and chives and use liberally in all your kitchen creations!
USE as a dip, as a dressing, as a sauce or marinade. This dressing/sauce is everything.