Sean Brock’s Pimento Cheese Dip
I’ve seen people almost get into fistfights over who has a better pimento cheese recipe. Southerners don’t mess around when it comes to their cherished “pâté de Sud.” We slather the stuff on everythin...
Courtesy of our friends at The American Pistachio Growers association we have this fascinating twist on hummus developed by Chef Sean Brock. Add this to your holiday spread with crackers and pita!
Ingredients
- 2 cups Pistachios, shelled
- 1/2 cup Water
- 2 tablespoons Tahini
- 2 tablespoons Fresh lemon juice
- 1/2 teaspoon Cumin
- 1/2 teaspoon Espelette pepper
- 1 teaspoon Smoked paprika
- 2 Garlic cloves, peeled and chopped rough
- 3 tablespoons Extra-virgin olive oil
- 1 tablespoon Parsley, chiffonade
- Salt
Preparation
- In a large saucepan over high heat, add the pistachios and cover with water by 2 inches. Bring to a simmer and allow to cook for 20 minutes or until they soften. Drain and reserve on the counter top.
- In a food processor fitted with a metal blade, add the pistachios, tahini, lemon juice, cumin, espelette, and garlic. Process until smooth, about 4 minutes. Slowly incorporate 2 tablespoons of the olive oil.
- When ready to serve sprinkle the top of the hummus with the paprika, the remaining olive oil, and the parsley.
Find out more about the American Pistachio Growers.
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