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Ingredients
- 250g shelled pistachios
- 5 jalapeños, seeds removed
- 200g spring onions
- 1 garlic clove, minced
- 1 tbsp lemon juice
- 2 tbsp olive oil
- ½ tsp ground cumin
- ½ tsp ground coriander
- ½ tsp paprika
- 1 bunch of parsley
- 1 bunch of fresh coriander
- Salt and pepper
- Preheat the oven to 175 degrees.
- Spread the pistachios and jalapeños in a single layer on a baking sheet and toast them in the preheated oven for about eight minutes, until fragrant. Remove from the oven and let them cool.
- In a food processor or blender, add the toasted pistachios, jalapeños, chopped spring onions, minced garlic, lemon juice, olive oil, ground cumin, ground coriander, paprika, parsley, coriander, salt and black pepper.
- Blend the ingredients until they are a smooth and creamy consistency. You may need to scrape down the sides of the bowl a few times. Transfer the dip to a serving bowl.
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