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