Tahini and Macadamia Dip

Charmaine Lu -
  • 150g tahini
  • 1 lime, zest and 1 tsp juice
  • 1 tsp curry paste
  • 350g pitted green olives, chopped
  • 40g toasted macadamias
  • 3 sliced spring onions
  • 15g chopped coriander
  • ½ tsp nigella seeds
  • 1 tbsp honey
  • Add the lime zest and juice, tahini, curry paste and 100ml hot to a bowl. Mix with a stick blender until smooth and creamy, then season well and spread onto a serving platter.
  • Scatter the mixture with macadamias, chopped olives, spring onions, nigella seeds and coriander. Drizzle with honey, and serve with toasted flatbreads on the side.
5 mins
4 serving