225g chopped pistachios ( and a few extra for garnish)
Juice of 1/2 lemon
Olive oil
2-3 tbs Greek yoghurt
1tsp toasted cumin seeds crushed
1minced garlic clove
6-8 mint leaves
Salt pepper to season
Blitz the pistachios til they’re finely ground then pulse in the lemon juice mint garlic cumin Greek yoghurt and a dash of olive oil to loosen to dip consistency. season to preferred taste. Serve drizzled with a little oil, and chopped pistachios with toasted flatbreads or pitta slices.
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