Alibi V.17 No.35 • Aug 28-Sept 3, 2008 


Pistachio Hummus

Over the last week, we've been experimenting with pickling and sprouting, two ways to make awesome components for whatever you like to eat. Techniques are still being formulated, so those recipes are forthcoming.

With our first batch of pickled onions, we made a sprightly little white bean hummus, flavored not with tahini, but a roasted-and-spiced pistachio purée. The sweetness of the spice and all the niceties of the nuts really make a rad platform for the briny, crunchy onions (a recipe we'll divulge soon).

We made a little sandwich of the hummus in between two tortilla chips and topped it with the pickled onion and some cumin sprouts. This stuff's perfect for a midday snack or as a component for a clever canapé for the next time your friends wanna hang.

Spiced Pistachio Hummus


1/4 cup raw pistachio meats
1/4 cup extra virgin olive oil
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground cardamom
1/4 cup cooked (or canned) cannelloni beans
6 mint leaves
1/4 cup parsley
1/4 cup grape seed oil
2 teaspoons kosher salt


1) Heat a small frying pan on high heat. Throw in the pistachios and cover with the olive oil. When the nuts begin to sizzle, turn off the heat. Add the cinnamon, cumin, coriander and cardamom, and cool for about 15 minutes.

2) In a food processor, combine the now-cool nuts with the beans and herbs and purée until the mixture stops "moving." Slowly add the grape seed oil and continue puréeing until the mixture has a smooth consistency. If you've added all your oil and the mixture isn't smoothly puréeing, add small amounts of tap water until it does. Salt it.

3) Serve with our aforementioned accoutrements or on whatever needs souping up.

Soundtrack: The Brian Jonestown Massacre, "Free and Easy"