Photo courtesy of American Pistachio Growers

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 rough
3 Tbsp. extra virgin olive oil
1 Tbsp. flat leaf parsley, chiffonade
to taste, salt

In large saucepan over high heat, add pistachios. Cover with water by 2 inches and bring to simmer; allow to cook 20 minutes or until they soften. Drain; reserve on 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 mintues. Slowly incorporate 2 Tbsp. olive oil. When ready to serve, sprinkle top of hummus with paprika, remaining olive oil and flat leaf parsley.