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

1. 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.  
2. Sprinkle with chili flakes, drizzle of extra olive oil, pepper!