2 c Hummus bi tahini 1/2 c Watercress, finely chopped 1/2 c Cilantro, finely chopped 1/2 c Pistachios
GARNISH:
Olive oil Pistachio nuts Pita wedges Place hummus in a bowl & fold in watercress & cilantro. Taste to correct seasonings. Cover & chill in the refrigrator. Before serving, add chopped pistachios, drizzle with olive oil & garnish with additional nuts. Serve with pita wedges.
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Arden's Feta and Herb Hummus Recipe
Delve into this nutty feta & herb hummus, perfect for dipping, scooping and dolloping with our Mediterranean Tomato & Basil Twists.
View the full recipe here:
Pistachio Pesto With Raw Chef Jane Part 1
Raw Chef Jane joins us in the kitchen to show us a recipe for pistachio pesto made with ingredients from her garden.
½ cup chopped Pistachio /50 gms ½ cup chopped dried cranberries 200 gm cream cheese 1 ½ table spoons maple syrup/20 ml 2 table spoons chopped jalapeno/20 gms 1 table spoon chopped thyme 1 tea spoon chopped rosemary 1 tea spoon dry ginger powder 1 tea spoon garlic powder 1 tea spoon black pepper salt to taste 12 cracker biscuits For the smoke
1 Charcoal 1 tea spoon oil to put in the charcoal Method:
Keep 4 table spoons of pistachio, 3 table spoons cranberry and few rosemary and thyme separate. In a bowl add all the ingredients. In a platter place a round ring, put the cream cheese mixture inside the ring. Remove the ring. Heat the charcoal on the burner till red. Place the charcoal near the cream cheese. Put a drop of oil on the charcoal and cover the cheese. Let the smoke settle and remove the charcoal. Serve with cracker biscuits.
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