nov 31

Avocado + Pistachio Dip



  • 1 ripe avocado
  • juice of 1 lemon
  • 1 tablespoon of 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, place on 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 chilli.