Tahini and yogurt dip
Another tahini dip variation that can be used as a dip for pitta breads, a dressing for salads, a side dish to accompany falafel or just eaten as a snack!
The proportion of tahini to yogurt is personal taste; I prefer about 3:1, yogurt to tahini.
Be bold and experiment with the quantities to come up with your personal dip.
| Tahini and yogurt dip | |
|---|---|
 |
| Servings: | Serves 4 |
| Calories per serving: | 67 |
| Ready in: | 10 minutes |
| Prep. time: | 10 minutes |
| Cook time: | None |
| Difficulty: | 
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| Recipe author: | JuliaBalbilla |
| First published: | 20th October 2012 |
|
Best recipe reviewWe love tahini 4.5/5 Especially with garlic |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 100 ml plain yogurt
- 30 ml tahini
- Juice of 1 lemon
- Zest of ¼ a lemon
- 1 clove Garlic, peeled and crushed
- ¼ teaspoon sumac powder
- ¼ teaspoon sea salt (crushed in a mortar and pestle if very coarse)
For garnish
- 1 tablespoon finely chopped fresh parsley
- Pinch of paprika powder
Method
- Whisk everything together until you reach the desired consistency
- If you use more tahini you may want to add a little water
Serving suggestions
Place in a serving bowl and serve chilled, sprinkle a pinch of paprika powder over the top for a touch of colour and garnish with parsley
Chef's tip
Don't worry if you can't get sumac, it will still be good without it. It's there to add an extra sour note.
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