Ingredients
- 2 tablespoons raw pistachios
- 1 teaspoon sesame seeds
- 1/2 teaspoon coriander seeds
- 1/2 teaspoon cumin seeds
- Kosher salt
- 1 15-ounce can chickpeas, drained (1/4 cup liquid reserved)
- 1 cup fresh cilantro leaves
- 1/2 cup unsweetened pistachio butter or paste
- 1 teaspoon grated lemon zest, plus 2 tablespoons fresh lemon juice
- 1 clove garlic, chopped
- 1 tablespoon extra-virgin olive oil, plus more for drizzling
- Kosher salt and freshly ground pepper
- Sliced carrots, cucumbers and/or radishes, for dipping
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