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Avocado and Pistachio Dip

Lola Berry prepares the perfect partner for chips and crudites in episode 58 of Everyday Gourmet.


  • 2 ripe avocados

  • juice of 1 lemon

  • 1 tablespoon olive oil

  • sea salt and freshly ground pepper

  • juice of 1⁄2 lime

  • pinch of sumac (optional)

  • avocado oil to drizzle (optional)

  • 35g pistachio kernels roasted and roughly chopped (optional)


  • To Roast Pistachios::

  • 1.

    Place pistachio kernels on a baking tray, and cook in the oven at 180°C for 8 - 10 minutes, or until golden.

  • To Make Dip::

  • 1.

    Peel and pip avocado, then roughly chop and crush with a fork until your desired texture has been achieved. While you’re doing this, add salt, olive oil and lemon juice.

  • 2.

    To serve, dust with chopped roasted pistachio; add a dash of avocado oil and lime juice and a sprinkling of sumac and pepper. You can also use dried chili.

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