📖 Instructions

1. Preheat your oven to 350°F (175°C). Grab your 9x13 inch baking pan and line it with parchment paper, leaving some overhang on the sides to make lifting it out later easier. Trust me on this one; it's a lifesaver.
2. If using store-bought phyllo, thaw it completely according to package directions. Keep the phyllo sheets covered with a damp cloth to prevent them from drying out. This is super important, or they'll crack and break!
3. Lightly brush the bottom of the prepared pan with melted butter. Lay down a single sheet of phyllo, letting it hang over the edges, and brush it lightly with melted butter. Repeat this process, layering the phyllo sheets, brushing each with butter until you have about 8-10 layers. Don't worry if some crack; just patch them as you go.
4. In a large bowl, combine 1 cup of chopped pistachios and 1/2 cup of chopped walnuts. You could totally use all pistachios or all walnuts if that’s your jam. Spread the nut mixture evenly over the phyllo layers.
5. Now, for the next layer – repeat the phyllo layering process, brushing each sheet with melted butter. Aim for about another 8-10 layers. You should have 16-20 layers total. Kinda looks like a very buttery, nutty lasagna at this point.
6. Carefully pour the remaining melted butter over the top layer of phyllo. Using a sharp knife, score the baklava into diamond or square shapes. Don't cut all the way through, only score it; it makes for easy serving later.
7. Bake for 30-40 minutes, or until golden brown and crispy. Watch it carefully, though – ovens can vary, and you don't want to burn it! It’ll be worth it when you finally get to taste it.
8. While the baklava is baking, prepare the hummus glaze. In a small saucepan, combine 1/2 cup of hummus, 2 tablespoons of honey, and 2 tablespoons of water. Whisk gently until smooth. Heat over low heat, stirring constantly, until warmed through.
9. Once the baklava is baked, remove it from the oven and let it cool for at least 15 minutes before drizzling the warm hummus glaze over it. This lets the baklava firm up a bit so the glaze doesn’t just soak right through.
10. Once cooled, sprinkle with extra pistachios for garnish and a bit of extra pizzazz. Now, before you dig in, let the baklava rest at least 30 minutes. This allows the flavors to properly mingle and create that exquisite taste we’re all hoping for!
11. Serve and enjoy! Share with friends. Or don’t – it’s your baklava! It's utterly delicious, and definitely worth all the effort.