Spinach and tahini dip



• 1 tablespoon coconut oil

• 1 finely chopped onion

• 4 crushed garlic cloves

• 2 large handfuls of spinach

• 120g tahini

• 100ml olive oil

• pinch cayenne pepper

• 4 tablespoons lemon juice

• 50g macadamia nuts

• salt and pepper



  1. Melt the coconut oil in a pan and sauté the onion until soft, about 5 minutes. Add the garlic and cook for another minute. Add the spinach and water and stir. Cook for a minute. Leave to cool slightly.

  2. Transfer the mixture and liquid to a food processor and add the tahini, olive oil, cayenne, lemon, nuts and salt and pepper. Process until smooth.

  3. This can be kept in a sealed container in the fridge for up to 5 days.