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Pistachio and white bean dip with tomato salad recipe
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Prep Time:
20 minutes
Cook Time:
Total Time:
20 minutes
20-minute loaded creamy dip sprinkled with dukkah for a simple yet impressive starter.
Ingredients:
  • 140g (1 cup) pistachio kernels, lightly toasted, plus extra, chopped, to serve
  • 125.00 ml firmly packed fresh coriander leaves, chopped
  • 2 garlic cloves, chopped
  • 7.50 gm ground cumin
  • 400g can cannellini beans, rinsed, drained
  • 1 lemon, rind finely grated, juiced
  • 80ml (1/3 cup) extra virgin olive oil, plus extra, to drizzle
  • Dukkah, to sprinkle
  • Grissini or crackers, to serve
  • 250g tomato medley mix, halved
  • 1/4 red onion, thinly sliced
  • 62.50 ml fresh coriander leaves
  • 18.20 gm extra virgin olive oil
  • 21.00 gm fresh lemon juice
  • 2.50 gm caster sugar
Instructions:
  • 1. In a food processor, finely chop the pistachios. Add coriander, garlic, and cumin. Season generously and continue to process until finely chopped. 2. Add the beans and blend them together. 3. In a separate container, mix lemon rind, lemon juice, oil, and 2 tablespoons of water. 4. While the food processor is running, slowly pour in the lemon juice mixture until the bean mixture becomes smooth and well combined.
  • Combine all ingredients in a glass or ceramic bowl, season, and let sit for 10 minutes to enhance flavors before serving.
  • Spread the dip on a serving plate, top with tomato salad, drizzle with oil, sprinkle with dukkah and extra pistachios, and serve with grissini and additional tomato salad on the side.

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