Prep Time:
5 mins
Cook Time:
5 mins
Total Time:
10 mins
Servings:
12
Ingredients
1/2cuppistachios, divided
3tablespoonsolive oil, divided
1garlic clove, quartered
1(14-ounce) cangarbanzo beans drained and rinsed
1/2teaspoonlemon zest
2tablespoonslemon juice
1teaspoonsalt
1/4teaspoonfreshly ground black pepper
Directions
Toast pistachios in a skillet over medium heat until golden brown, about 2 minutes. Cool to room temperature. Set 2 tablespoons pistachios aside.
Combine toasted pistachios with 2 tablespoons oil and garlic in a food processor or blender and puree until smooth.
Add chickpeas, lemon zest, lemon juice, salt, and pepper and continue to blend to an even, smooth consistency.
Transfer to a small serving bowl, drizzle remaining oil on top, and sprinkle remaining pistachios on top.
Nutrition Facts (per serving)
| 114 | Calories |
| 7g | Fat |
| 11g | Carbs |
| 4g | Protein |
