Greek yogurt, lemon and tahini dip

Name: Greek yogurt, lemon and tahini dip
Yield: Serves 4
Cuisine: Turkish recipes
Ingredients: 2 shallots; 1 large garlic clove; 200ml Greek yogurt; 3 tbsp tahini; 3 tbsp lemon juice; Drizzle of clear honey; Handful of toasted sesame seeds; Spring onions, thinly slice; Warm flatbreads, for serving

Easy
July 2012

Easy
July 2012

Serves 4
Ready in 10 min

This dip recipe combines Greek yoghurt with lemon and tahini, a perfect accompaniment to crudites and flatbreads.

Vegetarian recipes

Nutrition: per serving

Calories: 140kcals
Fat: 11.1g (3.3g saturated)
Protein: 5.2g
Carbohydrates: 5.2g (4.8g sugars)
Fibre: 1.8g
Salt: 0.2g

Nutrition: per serving

Calories: 140kcals
Fat: 11.1g (3.3g saturated)
Protein: 5.2g
Carbohydrates: 5.2g (4.8g sugars)
Fibre: 1.8g
Salt: 0.2g

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Ingredients

2 shallots
1 large garlic clove
200ml Greek yogurt
3 tbsp tahini
3 tbsp lemon juice
Drizzle of clear honey
Handful of toasted sesame seeds
Spring onions, thinly slice
Warm flatbreads, for serving

Method

Finely chop 2 shallots and crush 1 large garlic clove, then transfer to a medium bowl.
Add the yogurt, tahini and lemon juice, then mix well to combine.
Taste and season. Spoon into a serving bowl, drizzle with the honey and sprinkle with the sesame seeds and the spring onions.
Serve with warm flatbreads for dipping or spoon over lamb steaks.