Avocado Hummus with Pistachio Salsa Verde 2020

For hummus, place dried chickpeas in a strainer and wash under cold running water, removing any foreign matter or damaged chickpeas. Transfer to a large bowl or pot; cover with cold water, add a pinch of baking soda and soak overnight.

Drain chickpeas and wash again under cold running water. Put chickpeas in a large saucepan or saucepot and cover completely with water; add another pinch of baking soda. Set saucepan over medium heat and bring water to a low boil. Reduce to a simmer; skim any foam or skins that rise to the top of the water. Simmer up to 2 hours of until chickpeas are very soft and can be easily pressed between two fingers; drain.

Place cooked chickpeas into bowl of food processor; add crushed ice. Pulse until a smooth paste forms.

Add tahini; pulse until smooth; add lemon juice. With machine running, add olive oil in a slow stream. Add avocados; pulse until mixture is a smooth paste.  Add salt to taste.

For salsa verde, preheat oven to 325 F. Spread shelled pistachios on baking sheet; bake until they are lightly toasted, about 5 to 6 minutes.

Remove pistachios from oven; lightly chop while still warm. Add lemon zest to warm pistachios; toss with chives and parsley. Mix well and season with salt. Add the olive oil; set aside.

Preheat oven to 325 F. Spread pistachios on a baking sheet; bake until they are lightly toasted, about 5-6 minutes. Remove pistachios from oven; lightly chop while still warm. Stir lemon zest into warm pistachios along with chives and parsley. Mix well and season with salt. Stir in the olive oil. Set aside.