Tahini, Pistachio & Feta Dip
The recipe from this dip was inspired by one of our favorite dishes at Shuka, a Middle Eastern restaurant in New York, led by one of our all time foodie crushes, Chef Ayesha Nurdjaja. We made this for a crudite board at a BBQ this week and every single guest emailed afterwards asking for the recipe, so here is our version! Watch us make it on Youtube and Reels.
INGREDIENTS
1 c pistachios
½ c Seed + Mill Organic Tahini, we love using our Roasted Garlic Tahini for this
1 garlic clove, omit if you're using the garlic tahini
Juice of 1 lemon
½ c feta
¼ c olive oil
1 bunch cilantro
½ shallot
Salt & pepper, to taste
STEPS
- Blend everything together in your food processor until you like the consistency-- we prefer it slightly chunky. But, if it's too sticky in the blender, we usually add in a little bit of water to thin it out.
- Sprinkle with chili flakes, drizzle of extra olive oil, pepper!
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This unique & delicious cheesecake recipe comes from Sawako Okochi & Aaron Israel beautiful new cookbook Love Japan.
Silky Day-Glo Hummus
This recipe comes from Chris Nuttal Smith's incredible new cookbook Cook It Wild. It's packed with adventure-ready recipes written with camping in mind, but equally as delicious in any setting! We can't get enough of this stunning magenta-hued hummus. It's a gorgeous addition to any snacking spread, and we can't wait to wow our guests with it this summer!