Farmshop’s California Avocado Hummus with Pistachio Salsa Verde - California Avocados

Ingredients

• 6 oz. dried chickpeas
• As needed baking soda
• 3 Tbsp. ice, crushed
• 1/4 cup tahini, (2 oz.)
• 1/4 cup fresh lemon juice, (2 oz.)
• 3/4 cup extra virgin olive oil, (6 oz.)
• 2 ripe, Fresh California Avocados*, peeled and seeded
• Pistachio Salsa Verde, (recipe follows)
• Nigella seeds, for garnish
• Assorted vegetables, prepped for serving
• Flatbread, or lavash
• Za'atar, if desired
• Pistachio Salsa Verde (Yield: ¾ cup)
• 1/3 cup raw pistachios, (1-¾ oz.)
• 1 Tbsp. lemon zest, grated
• 3 Tbsp. chives, (¼ oz.), sliced
• 3 Tbsp. parsley, (¼ oz.), chopped
• Fleur de sel, to taste
• 1 Tbsp. olive oil