Spiced pistachio and spring onion dip

Spiced pistachio and spring onion dip. Photograph: Harry Weir photography
Spiced pistachio and spring onion dip. Photograph: Harry Weir photography
Serves: 4
Course: Snack
Cooking Time: 10 mins

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
  1. Preheat the oven to 175 degrees.
  2. 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.
  3. 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.
  4. 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.
Gráinne O'Keefe

Gráinne O'Keefe

Gráinne O’Keefe is a chef, restaurateur and contributor to The Irish Times. She is chef-patron of the Dublin restaurant Mae