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Lemony Beet Hummus With Poached Pistachios

This new twist on a favorite dip uses white beans to allow all flavors to shine through. It's pretty in pink thanks to beets. (Hint: Use pre-cooked, packaged baby beets to save time.) And it's nutritiously intriguing thanks to poached pistachios, made by simply simmering shelled pistachios in water for 20 minutes. Pair with sliced cucumbers, jicama, or whole grain pita chips. Enjoy as a sandwich condiment, too.

Per Serving

Lemony Beet Hummus With Poached Pistachios

Makes: 10 servings
Serving Size: about 1/4 cup
Calories 100
Fat 5 g
Saturated Fat 0.7 g
Trans Fat 0 g
Carbohydrate 12 g
Fiber 3 g
Sugars 3 g
Cholesterol 0 mg
Sodium 150 mg
Potassium 280 mg
Protein 5 g
Phosphorus 95 mg
Choices: Starch 0.5, Carbohydrate 0.5, Fat 1
  • Makes: 10 servings
  • Serving Size: about 1/4 cup
  • Preparation Time: 15 minutes
  • Cooking Time: 20 minutes


3/4 cup Lightly Salted No Shells Wonderful Pistachios, divided
8 oz. cooked, peeled beets, chopped (about 5 small beets)
1 (15-oz) can no-salt-added cannellini beans, drained
Juice and zest of 1 lemon (3 Tbsp juice)
2 large garlic cloves
1/2 tsp. sea salt
1/4 tsp. ground cumin
2 tsp. roasted pistachio oil or extra-virgin olive oil


  1. In a small saucepan, bring 1/2 cup of the pistachio kernels and 3 cups cold water to boiling. Reduce heat to medium-low and simmer, covered, for about 20 minutes, until the pistachios are softened (poached). Drain.
  2. Add the poached pistachio kernels, beets, beans, lemon juice and zest, garlic, salt, and cumin to a blender or food processor. Cover and puree on high speed for at least 3 minutes, scraping down the sides as needed, until velvety smooth.
  3. Transfer the dip to a serving platter or bowl, drizzle with the oil, sprinkle with the remaining pistachio kernels, and serve.

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