OH! Magazine - Australian Version September 2015 | Page 17

www.peteevans.com.au
www.peteevans.com.au

PETE
EVANS

PETE EVANS’
KALE AND TAHINI DIP
Celebrity chef Pete Evans shares one of his favourite dips.
This dip is ideal when served with seed crackers and raw vegetables, such as carrot, fennel, celery
and cucumber, with each cut into bite-sized pieces. You can play with the texture of the dip simply
by processing the macadamia nuts till they are smooth or chunky – the choice is yours. It will keep in
an airtight container in the fridge for up to five days. Enjoy!

What you’ll need:
1 tablespoon coconut oil
1 onion, diced
4 garlic cloves, minced
1 bunch of kale, central stalks removed, leaves
chopped (you should be left with about 250g)
120g unhulled tahini
100ml extra-virgin olive oil
Pinch of cayenne pepper (optional)
4 tablespoons freshly squeezed lemon juice
50g macadamia nuts (activated if possible)
Sea salt and freshly ground
Black pepper

How to make it:
1. Melt the coconut oil in a large saucepan over medium heat.
Add the onion and cook, stirring, for about 5 minutes, or
until softened. Add the garlic and cook for about 30
seconds, or until it starts to colour. Add the kale and 125
ml water. Cover and cook for about 3 minutes, or until the
kale is tender. Leave to cool slightly.
2. Transfer the kale mixture and the cooking liquid to a food
processor and add the tahini, olive oil, cayenne pepper (if
using), lemon juice, macadamia nuts, salt and pepper.
Process until smooth and serve with seed crackers and raw
vegetables.

( OH! MAGAZINE ) SEPTEMBER 2015

17