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 puree. 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 post soon.
We made a little sandwich of the hummus in between two tiny tortilla chips, and topped it with the pickled onion, some cumin sprouts and veganaise. This stuff’s perfect for a midday snack or as a component for a clever canapé for the next time you’re friends wanna hang.

¼ cup pistachio meat
¼ cup extra virgin olive oil
1 Tsp. Ground Cinnamon
1 Tsp. Ground Cumin
1 Tsp. Ground Coriander
½ Tsp. Ground Cardamom
6 Mint leaves
¼ cup cooked (or caned) cannelini beans
¼ cup parsley
¼ cup grape seed oil
2 Tsp. 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 spices and let cool for about fifteen minutes.
2. In a food processor, combine the now cool nuts, the beans and the herbs and puree until the mixture stops “moving.” Slowly add the grape seed oil, and continue pureeing until the mixture has a smooth consistency. If you’ve added all your oil, and the mixture is still not smoothly pureeing, add small amounts of tap water until it does. Salt it.
3. Serve with our aforementioned accoutrements, or on whatever needs souping up.
Beverage: The Bruery’s Saison Rue
Soundtrack: The Brian Jonestown Massacre; “Free and Easy”