The Stuff:
- ¼ cup chopped fresh mint leaves
- ¼ cup roasted salted, shelled pistachios
- 2 tablespoons chopped pitted Kalamata olives
- Pinch of red pepper flakes optional
- 3 tablespoons Never Not Eating Za'atar
- 1/4 cup extra-virgin olive oil
- Garnish: pomegranate seeds
- Pita bread for serving
The Method:
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In a food processor, puree all ingredients until smooth.
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Serve with pita and sprinkle with pomegranate seeds.
Source: https://aish.com/minty-pistachio-zaatar-dip/
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