Pistachio-Yoghurt Dip
Servings: 1
Ingredients
- 200 ml Straggato Yoghurt Authentic , Charalambides Christis
- 150 g Pistachios , raw and shelled plus a tablespoon more for garnishing
- 1 tsp Dry Coriander , ground
- 60 ml EVOO , Extra Virgin Olive Oil
- 25 ml Lemon Juice
- ½ Lemon Zest
- 1 tsp Zaatar
- ½ tsp Fine Sea Salt
- ¼ tsp freshly ground Black Pepper
Instructions
- Turn the oven to 200° C, air circulation and rack set at the middle.
- Use an oven proof dish and add the pistachios. Sprinkle on top the coriander and toast in the oven for about 15’ and until nicely browned. Remove from the oven and allow to cool for 10’.
- Place the toasted pistachios in a bowl of a food processor with the metal blade attached and blitz to coarse ground. Add the lemon juice and zest along with the salt and pepper and process. While processing pour 50ml of the oil aiming to achieve the consistency of a creamy paste.
- Add the pistachio paste into a bowl and fold in the yoghurt. Pour on top the remaining 10ml of the oil and sprinkle all-over the zaatar. Garnish in the centre with some crushed pistachios and serve with raw veggies and crackers.