Ingredients
Method
Preheat oven to 200c.
Split Lebanese breads into single layer, place on a lined baking tray. Drizzle with oil and add a pinch of salt. Place pine nuts in the corner of the tray to toast. Bake for 5 minutes or until bread is crispy. Break into bite-size pieces once cool.
Meanwhile, process avocados, yoghurt, lemon juice, garlic and ⅛ tsp salt in a blender or mortar and pestle.
To serve, spread avocado dip on a platter. Add cherry tomatoes, mint, pine nuts and pita chips.
Recipe developed by Lyndi Cohen for Australian Avocados
Use coconut yoghurt instead of Greek yoghurt to make this recipe dairy-free.
Swap pine nuts for pumpkin seeds for a more affordable option.
Ingredients
Directions
Preheat oven to 200c.
Split Lebanese breads into single layer, place on a lined baking tray. Drizzle with oil and add a pinch of salt. Place pine nuts in the corner of the tray to toast. Bake for 5 minutes or until bread is crispy. Break into bite-size pieces once cool.
Meanwhile, process avocados, yoghurt, lemon juice, garlic and ⅛ tsp salt in a blender or mortar and pestle.
To serve, spread avocado dip on a platter. Add cherry tomatoes, mint, pine nuts and pita chips.
Recipe developed by Lyndi Cohen for Australian Avocados
Use coconut yoghurt instead of Greek yoghurt to make this recipe dairy-free.
Swap pine nuts for pumpkin seeds for a more affordable option.
