Tahini, olive & hazelnut dip

Name: Tahini, olive & hazelnut dip
Prep time: 5 min
Total time: 5 min
Yield: 4
Ingredients: 150 g Cooks’ Ingredients Tahini; 1 unwaxed lime, zest and 1 tsp juice; 1 tbsp Cooks’ Ingredients Shawarma Spice Paste; 350 g can Fragata Stoneless Manzanilla Olives Filled With Piquillo Pepper, drained and roughly chopped; 40 g hazelnuts, skin on, lightly toasted and chopped; 3 salad onions, finely sliced; 25 g pack coriander, leaves chopped; ½ tsp nigella seeds; 1 tbsp clear honey; 200 g pack The Levantine Table 2 Handstretched Flatbreads, warmed, to serve (optional)

Serve something a little more creative than olives popped in a bowl, with this delicious sharing dish that doubles as a starter.

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Serves4
CourseStarter
Prepare5 mins
Cook-
Total time5 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

150g Cooks’ Ingredients Tahini
1 unwaxed lime, zest and 1 tsp juice
1 tbsp Cooks’ Ingredients Shawarma Spice Paste
350g can Fragata Stoneless Manzanilla Olives Filled With Piquillo Pepper, drained and roughly chopped
40g hazelnuts, skin on, lightly toasted and chopped
3 salad onions, finely sliced
½ x 25g pack coriander, leaves chopped
½ tsp nigella seeds
1 tbsp clear honey
200g pack The Levantine Table 2 Handstretched Flatbreads, warmed, to serve (optional)

Put the tahini, lime zest and juice, shawarma paste and 100ml hot water into a bowl. Using an electric mixer or stick blender, beat together for 1-2 minutes until smooth and creamy. Season to taste with salt, then spread on a shallow serving platter.
Scatter the olives, hazelnuts, salad onions, coriander and nigella seeds over the top. Serve drizzled with honey and flatbreads on the side, if liked.

Typical values per serving when made using specific products in recipe