Greek yogurt, lemon and tahini dip
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Easy
- July 2012

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Serves 4
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Ready in 10 min
This dip recipe combines Greek yoghurt with lemon and tahini, a perfect accompaniment to crudites and flatbreads.
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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
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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.
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