Description
Summer is the time for light meals and lots of veggies. This “dry” dip is perfect for getting everyone to eat more veggies!
Ingredients
1/4 c raw pistachios
2 T nutritional yeast
2 t Diamond Crystal salt or 1 1/2 t Morton Kosher salt
2 t Aleppo-style pepper
2 t za’atar
1 t sugar
1 t onion powder
1/2 t garlic powder
Instructions
Toast pistachios in a medium skillet until golden brown, tossing and shaking and stirring, for about 5 minutes over medium heat.
Transfer pistachios to a small food processor and let cool.
Add nutritional yeast, and salt and pulse until the mixture is the texture of coarse meal. Transfer to a small bowl.
Stir in Aleppo pepper, za’atar, sugar, onion powder and garlic powder.
Serve with your favorite veggies.
Notes
It does help to have the veggies somewhat moist so that the dip sticks!
May be kept in the fridge in an airtight container or at room temperature for about two weeks.
