From: Chef Sean Brock. Serve with benne crackers and country ham.
2 cups pistachios, shelled
½ cup water
2 Tbsp. tahini
2 Tbsp. fresh lemon juice
½ tsp. cumin
½ tsp. espelette pepper
1 tsp. smoked paprika
2 garlic cloves, peeled and chopped rough
3 Tbsp. extra virgin olive oil
1 Tbsp. parsley, chiffonade
to taste, salt
In a large saucepan over high heat, add pistachios and cover with 2 inches of water. 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 pistachios, tahini, lemon juice, cumin, espelette and garlic. Process until smooth, about 4 minutes. Slowly incorporate 2 Tbsp. olive oil.
When ready to serve, sprinkle top of hummus with paprika, remaining olive oil and parsley. Served with thinly sliced country ham and benne crackers.