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Avocado and Pistachio Dip

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

Serves 2 to 4

Ingredients

  • 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)
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Method

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.
No Rating

Recipe Rating

4
Preparation Time: 15M

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