Avocado and Pistachio Dip
Cook Time 15 minutes
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:
Place pistachio kernels on a baking tray, and cook in the oven at 180°C for 8 – 10 minutes, or until golden.
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.