Greek yogurt, lemon and tahini dip

Greek yogurt, lemon and tahini dip
  • Serves icon Serves 4
  • Time icon Ready in 10 min

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

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

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

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

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