Greek yogurt, lemon and tahini dip
- Published: 30 Jun 12
- Updated: 18 Mar 24
This dip recipe combines Greek yoghurt with lemon and tahini, a perfect accompaniment to crudites and flatbreads.
Advertisement
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
Advertisement
Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.
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.
Recipe continues after advertising
Advertisement
- Recipe from July 2012 Issue
Nutrition
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
Buy ingredients online
Rate & review
Rate
Reviews
Subscribe to our magazine
Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.
Subscribe
Unleash your inner chef
Looking for inspiration? Receive the latest recipes with our newsletter