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Pistachio Hummus (Vegan, Gluten-Free)

Sharon Palmer

I just love putting a creative spin on classic hummus. Here’s a great example: this beautiful, flavorful pistachio hummus. It’s the perfect plant-powered dip or spread for sandwiches, veggies, and pita bread, or as a side with salads, grain dishes, or savory entrees. In fact, you can eat it with any meal or snack for heart health benefits, thanks to those healthy fats from olive oil, tahini and pistachios, as well as fiber and other antioxidant nutrients.

This hummus also offers a protein punch to round out your plant-based meal. Best of all, with only 6 ingredients, you can whip up this custom, house-made hummus in minutes. All you do is dump a can of chickpeas into the blender, along with garlic, shelled pistachios, tahini, EVOO, lemon juice, parsley (optional), and enough liquid from the can of chickpeas to make a creamy consistency when you blend it, and you have a batch of hummus on your table in no time.

I often find that home-made hummus recipes are much more flavorful than typical store-bought creations. Which is why I love to keep these basic ingredients on hand—canned chickpeas, lemons (I have a tree!), garlic, tahini, and EVOO—to make hummus whenever I’m in the mood. If you want to deepen the green color of this hummus, just throw in a handful of fresh garden herbs, such as parsley. You can also change things up and swap chickpeas for white beans, and add other seasonings, such as smoked paprika, turmeric, or oregano. The sky is the limit to what you can do with this home-made hummus recipe!

If you want to see how I make this recipe, check out my video on how to make it here, along with other pistachio cooking hacks.


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Pistachio Hummus (Vegan, Gluten-Free)

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  • Author: The Plant-Powered Dietitian
  • Yield: 8 (4 tablespoon) servings 1x


  • 1 15-ounce can garbanzo beans, reserve liquid from can
  • 1/2 cup shelled pistachios
  • 2 cloves garlic
  • 2 tablespoons fresh parsley (optional)
  • 2 tablespoons tahini
  • 1 teaspoon extra virgin olive oil
  • 2 tablespoons lemon juice
  • Sea salt and pepper, to taste (optional)


  1. Add garbanzo beans, garlic, parsley, tahini, olive oil, lemon juice, sea salt, pepper, and pistachios into food processor.
  2. Puree mixture and add just enough liquid from garbanzo beans until hummus reaches desired consistency.
  3. Serve with fresh veggies and pita bread cut into wedges.


  • Serving Size: 1 serving
  • Calories: 88
  • Sodium: 107 mg
  • Fat: 3 g
  • Saturated Fat: 0.5 g
  • Carbohydrates: 9 g
  • Fiber: 2.5 g
  • Protein: 2.5 g

Keywords: Hummus, pistachio

For more plant-based hummus recipes, check out some of my favorite at The Plant-Powered Dietitian:

Beet White Bean Hummus
Tomato Pesto Hummus
Cranberry Jalapeno Hummus

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