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.

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The Secret

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.

Mind. Blown.

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 Rest

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 ;)

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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.

Enjoy

xoxo