Farmshop’s Avocado Hummus with Pistachio Salsa Verde and Nigella Seeds

Makes 3½ cups

INGREDIENTS:

1 pound cooked chickpeas (see note) A little crushed ice ¼ cup tahini ¼ cup fresh lemon juice ¾ cup extra virgin olive oil 2 ripe Haas avocados, peeled and seeded Salt Pistachio Salsa Verde (recipe follows) Nigella seeds Assorted cut vegetables

DIRECTIONS:

Pulse the cooked chickpeas with a little bit of crushed ice in a food processor until a smooth paste is formed. (The ice will facilitate the blending and produce a smooth texture). Add tahini and pulse until smooth, then add the lemon juice. Continue pulsing, adding olive oil until texture is very smooth. Peel and seed the avocados, then add to the processor, continuing to pulse to a smooth paste. Add salt to taste. Put hummus in a serving bowl. Distribute Pistachio Salsa Verde over top. Sprinkle with Nigella seeds. Serve with assorted vegetables. Note: To cook the chickpeas, place good-quality, small dried chickpeas in a large strainer and wash under cold running water, removing any foreign matter or damaged chickpeas. Transfer to a large bowl or pot, cover well with cold water, add a pinch of baking soda and let soak overnight. Drain chickpeas from soaking liquid and wash again under cold running water. Put chickpeas in a large pot and generously cover with water. Add another pinch of baking soda. Set pot over moderate heat and bring water to a low boil. Skim any foam or skins from top of water. Boil until chickpeas are very soft and can be easily smashed when pressed between two fingers, which can take up to 2hours. Drain chickpeas and use as desired.

PISTACHIO SALSA VERDE

About 1/3 cup pistachios Zest of 1lemon, grated with a Microplane 3 tablespoons sliced chives 3 tablespoons chopped parsley Fleur de sel to taste Olive oil

DIRECTIONS:

Heat oven to 325 degrees. When the oven is hot, spread the pistachios on a baking sheet and bake them until very lightly toasted. Remove pistachios from the oven and, while they are still warm, lightly chop them. Add the lemon zest to the warm pistachios, along with the chives and parsley. Mix well and season to taste with salt. Add just enough olive oil to make pistachios glisten. Toss well.