Tahini and yogurt dip
Be bold and experiment with the quantities to come up with your personal dip.
- 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)
- Whisk everything together until you reach the desired consistency
- If you use more tahini you may want to add a little water
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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