Pis­ta­chios pro­vide nutty source of pro­tein for ‘hum­mus’

Northwest Arkansas Democrat-Gazette - - NOTHWEST/TELEVISION - EL­LIE KRIEGER

This spin on “hum­mus” de­serves its quo­ta­tion marks be­cause it doesn’t con­tain chick­peas. In­stead, it is a spread­able blend of pis­ta­chios and edamame sea­soned with Mid­dle Eastern fla­vors in­clud­ing lemon, pars­ley, garlic, cumin and co­rian­der. The nuts play a star­ring role, im­bu­ing the dip with a def­i­nite pis­ta­chio flavor, while the edamame pro­vides a creamy base and the fresh, green color we have come to ex­pect from the nut, which, when pureed on its own, is ac­tu­ally more brown­ish. You can serve this “hum­mus” just like you would any other: as a dip for veg­eta­bles, in a pita sand­wich and spread on av­o­cado toast, for ex­am­ple.

In the ac­com­pa­ny­ing recipe, it turns grilled egg­plant into a sump­tu­ous, pro­tein- rich dish that can be of­fered as part of a larger spread or that can stand by it­self as a main course. The thin Asian egg­plants, which are sea­soned with smoked pa­prika to en­hance their sa­vory umami flavor, be­come creamy on the in­side and fla­vor­fully charred out­side af­ter sev­eral min­utes on the grill. Served in large pieces on top of a smear of the pis­ta­chio-edamame spread, they have a sat­is­fy­ing, steak-like qual­ity. Fresh toma­toes add a burst of juici­ness and color to the plate, along with a driz­zle of oil and the crunch of pis­ta­chios and pars­ley.

The egg­plant can be served warm or at room tem­per­a­ture, so you can make it ahead for an easy-breezy sum­mer meal.

Grilled Egg­plant on Pis­ta­chio ‘Hum­mus’

For the hum­mus:

1 cup shelled, un­salted pis­ta­chios, lightly toasted (see note)

1 cup frozen shelled

edamame, thawed 2 ta­ble­spoons fresh lemon

juice

2 ta­ble­spoons fresh flat-leaf

pars­ley leaves

1 clove garlic, minced ½ tea­spoon ground cumin ½ tea­spoon ground co­rian­der ½ tea­spoon salt ¾ cup wa­ter 2 ta­ble­spoons ex­tra-vir­gin

olive oil

For the egg­plant:

3 slen­der Ja­panese egg­plants

(about 1 pound) 3 ta­ble­spoons ex­tra-vir­gin olive oil ¼ tea­spoon Span­ish smoked pa­prika ¼ tea­spoon salt ⅛ tea­spoon freshly ground black pep­per

1 pint grape or cherry toma­toes, each cut into quar­ters ¼ cup shelled un­salted pis­ta­chios, lightly toasted and coarsely chopped (see note)

2 ta­ble­spoons fresh flat-leaf

pars­ley leaves

For the hum­mus: Com­bine the pis­ta­chios, edamame, lemon juice, pars­ley, garlic, cumin, co­rian­der, salt and wa­ter in a food pro­ces­sor; pulse un­til finely chopped, stop­ping to scrape down the sides of the work bowl, as needed. With the mo­tor run­ning, driz­zle in the oil. The yield is about 2 cups.

For the egg­plant: Heat a grill pan over medium-high heat. Trim the ends of the egg­plants, then cut each egg­plant in half length­wise. Use 1 ta­ble­spoon of the oil to brush both sides, then sea­son the cut sides with the pa­prika, salt and pep­per. Cook un­til soft­ened and grill marks have formed, 3 to 4 min­utes per side.

Al­low to cool slightly, or to room tem­per­a­ture, then cut each piece of egg­plant in half cross­wise.

To serve, spoon about cup of the pis­ta­chio hum­mus onto each plate. Top each por­tion with two pieces of egg­plant and some to­mato. Driz­zle with 1 tea­spoon of the re­main­ing oil, then sprin­kle with chopped pis­ta­chios and pars­ley leaves.

Makes 6 servings.

Note: Toast the pis­ta­chios in a small, dry skil­let over medium-low heat for a few min­utes, un­til fra­grant and lightly browned, shak­ing the pan to avoid scorch­ing. Let cool com­pletely be­fore us­ing.

Nu­tri­tion in­for­ma­tion: Each serv­ing con­tains ap­prox­i­mately 300 calo­ries, 9 g pro­tein, 24 g fat, 16 g car­bo­hy­drates (7 g sugar), no choles­terol, 300 mg sodium and 7 g fiber.

Car­bo­hy­drate choices: 1.

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