Matcha Hummus With Chickpeas, Herbs, and Pistachios

Have cooked chickpeas and want a spread different from your usual hummus? This matcha hummus mixes tahini, lemon, herbs, and about 3 tsp (6 g) tea with the chickpeas. Fifteen minutes makes eight small no-cook servings from a can of cooked chickpeas; avocado softens the texture, and pistachios add crunch after blending.

• Preparation 15 minutes
• Cooking none
• Total time 15 minutes
• Yield 8 small servings
• Tools a colander, a scale, a knife, a citrus juicer, a sieve, a food processor, a spatula, and a serving bowl

Chickpeas and sesame remain the base; avocado and tea mainly change the color. Fresh tagliatelle is among savory matcha recipes if you prefer a hot dish to this spread.

Ingredients for matcha hummus

• 8.5 oz (240 g) canned cooked chickpeas, drained and rinsed
• 4.2 oz (120 g) tahini, a sesame paste
• 2 small garlic cloves (about 6 g)
• about 1/4 cup (60 ml) lemon juice
• About 3/4 tsp (5 g) fine salt
• about 3 to 4 tbsp (45 to 60 ml) cold water
• about 1 tbsp (15 ml) olive oil
• about 3 tsp (6 g) matcha
• About 2 3/4 tsp (6 g) ground cumin
• 1.1 oz (30 g) shelled pistachios
• 0.53 oz (15 g) fresh parsley
• 0.53 oz (15 g) fresh cilantro
• 2.5 oz (70 g) ripe avocado flesh

Blend matcha hummus and keep the crunch

1. Drain and rinse 8.5 oz (240 g) cooked chickpeas.
2. Peel the two garlic cloves.
3. Wash and roughly chop 0.53 oz (15 g) parsley and 0.53 oz (15 g) cilantro.
4. Scoop out 2.5 oz (70 g) avocado flesh and pour about 1/4 cup (60 ml) lemon juice over it.
5. Put the chickpeas, tahini, garlic, lemon-coated avocado, and herbs in the food processor.
6. Add the first about 3 tbsp (45 ml) water, the olive oil, salt, and cumin.
7. Sift about 3 tsp (6 g) matcha over the other ingredients.
8. Blend for one minute, then stop the processor and scrape its sides.
9. Add up to about 1 tbsp (15 ml) more water if the paste is too thick to blend evenly.
10. Blend again until smooth, with faint flecks of parsley and cilantro.
11. Roughly chop 1.1 oz (30 g) pistachios.
12. Divide the hummus into eight small servings and add the pistachios to each just before serving.

We begin with about 3 tbsp (45 ml) water: enough to move the chickpeas through the processor without making the spread runny. Keep the remaining water, about 1 tbsp (15 ml), for when the paste sticks to the sides. Add pistachios at the end or the processor will take away their crunch. Taste before adjusting the lemon or salt; tahini and chickpeas vary by brand.

Which tea works in hummus with herbs?

Against garlic and lemon, we choose Essence for this herb hummus: about 3 tsp (6 g) matcha spread across eight servings gives a subtle tea note. Sift it into the processor bowl; nobody wants a pocket of dry powder in a bite.

How do you serve it without mistaking it for guacamole?

Avocado is only part of this recipe; chickpeas and tahini define the main texture. Spoon this hummus alongside raw vegetables or bread. In matcha guacamole, avocado takes the lead, with a different method and proportions.

Our tip. Adjust the texture first with the planned water, rather than extra oil. The tastes of sesame and lemon stay distinct that way.

Allergens. Sesame in the tahini and tree nuts in the pistachios. Check the chickpea cans for any noted traces.