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

Published: 30 Jun 12
Updated: 18 Mar 24

Test kitchen approved

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

Serves 4
Ready in 10 min

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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.

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

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Greek yogurt, lemon and tahini dip

Ingredients

Method

Nutrition

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