Queen Curry Pistachio Hummus

|Signe Beck
queen curry pistachio hummus recipe

Ingredients:

  • 1 pieces cannellini beans, drained and rinsed

  • 3 garlic cloves

  • ⅓ cup lime juice, freshly squeezed

  • 2 T olive oil

  • ½ cups pistachios

  • ⅓ cups cilantro

  • 3 T ice water (with a few ice cubes)

  • salt and pepper, to taste

  • 1 packet of Queen Curry from Signe’s Spices

Directions

  1. Blend the base: In a blender or food processor, combine 1 pieces cannellini beans, drained and rinsed, 1 Queen Curry seasoning packet, 3 garlic cloves, ⅓ cups lime juice, freshly squeezed, 2 tablespoons olive oil, and ½ cups pistachios. Pulse to start blending.

  2. Adjust consistency: Add 3 tablespoons ice water (with a few ice cubes) a tablespoon at a time and blend until smooth and creamy.

  3. Finish with cilantro: Add ⅓ cups cilantro and 1 salt and pepper, to taste. Pulse just 2–3 times to incorporate — you want flecks of cilantro, not green hummus!

  4. Serve: Transfer to a bowl and serve with crackers, veggies, or chicken.

Notes:

• Don't over-blend after adding cilantro: Just 2–3 pulses keeps it flecked green rather than turning the whole batch green.
• Serve with crackers, raw veggies, chicken, or use as a spread.