Pistachio Hummus

pistachio humus

Pistachio Hummus

A classic resipie with a twist
Prep Time 10 minutes
Cook Time 5 minutes
Course Appetizer
Servings 6


  • 3-4 pitas and a bit of olive oil
  • 50 g olive oil
  • 100 g Kelyfos Pistachio paste
  • 3 tbsp parsley or coriander fresh chopped
  • 1 tbsp cumin
  • Juice from a lemon
  • 1 clove of garlic
  • 300 g boiled chickpeas
  • 50 g warm water

Toppings to serve

  • extra virgin olive oil
  • sweet paprika
  • sumac
  • grape molasses
  • Kelyfos Pistachios


  • Preheat your oven at 200C or 400F.
  • Cut the pitas in small triangles.
  • Smear some olive oil on the pitas and bake them for a few minutes on each side to crisp up.
  • Remove from the oven and let them cool while we prepare the hummus.
  • In a food processor add the oil, Kelyfos pistachio paste,the chickpeas and let the machine run till the chickpeas are now a smooth paste.
  • Add the rest of the ingredients and beat till smooth.
  • If the mixture is thick add some of the water, a little at a time, so that the hummus takes the consistency that you like.
  • Serve hummus with the pitas and all the other toppings.
Keyword chickpeas, hummus