From: Executive chef Sean Brock, Husk Restaurant, Charleston, SC. Yield: 6 to 8 servings. Chef Brock serves Pistachio Hummus with thinly sliced country ham and house-made benne crackers. Suggested pairings: A mint julep, a glass of Sauvignon Blanc or an aromatic Belgian-style beer. 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 ...
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