Pistachio ‘Hummus’

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.