Pistachio, Herb & White Bean Spread
Method
Toast the pistachios: Place the pistachios in a dry skillet over medium heat and toast for 2–3 minutes until fragrant. Allow them to cool slightly.
Blend: Add the cannellini beans, pistachios, tahini, olive oil, lemon juice, garlic and cumin to a food processor. Blend until creamy but still slightly textured.
Add the herbs: Add the parsley, mint and basil and pulse several times until the herbs are distributed throughout while remaining visible.
Adjust: Add cold water gradually until the spread reaches a thick, smooth consistency. Season with lemon zest, salt and black pepper.
Finish: Transfer to a shallow bowl. Create a swirl with the back of a spoon and top with pumpkin seeds, chopped pistachios, fresh herbs and a drizzle of olive oil. Serve with whole-grain toast or fresh vegetables.
Vegan option: Naturally vegan — no substitutions needed. For additional protein, add 50 g shelled edamame or sprinkle each serving with hemp seeds. Creamy cannellini beans meet toasted pistachios and three fresh herbs in this elegant Mediterranean spread. The pistachios provide a richer, more sophisticated flavour than traditional hummus, while lemon and mint keep the combination light and fresh.
Nutrition Facts
Per serving
