Whipped Feta Dip with Pistachio Dukkah & Pomegranate, Tortilla Chips & Crudite

Whipped Feta Dip with Pistachio Dukkah & Pomegranate, Tortilla Chips & Crudite

www.ainsley-harriott.com

Tangy whipped feta dip with pistachio dukkah and pomegranate, perfect for sharing. Easy recipe from Ainsley Harriott. Perfect with tortilla chips or crudité.

View full recipe on www.ainsley-harriott.com

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Cooking tools:

  • Food processor
  • Mortar and pestle
  • Skillet
  • Plate
  • Mixing bowl
  • Baking sheet
  • Tongs
  • Oven
  • Stove
  • Chef's knife
  • Cutting board
  • Pastry brush
  • Measuring spoon
  • Kitchen scale
  • Microplane
  • Serving platter
  • Plastic wrap

Ingredients

  • 30g shelled pistachios
  • 10g blanched almonds
  • 1 tsp sesame seeds
  • ½ tsp cumin seeds
  • ½ tsp coriander seeds
  • ½ tsp fennel seeds
  • 4 black peppercorns
  • ½ tsp sumac or zest of ½ lemon
  • pinch of sea salt
  • 200g feta, crumbled
  • 1 small clove of garlic, minced (optional)
  • 100-120g thick Greek yoghurt
  • zest of ½ lemon
  • 1-2 tsp extra virgin olive oil, more if needed
  • pomegranate seeds, to garnish
  • 6 small corn tortillas
  • light olive oil, for brushing
  • good pinch of sumac
  • pinch of cayenne (optional)
  • flaked sea salt

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