Home RECIPESAppetizers and Nibbles Yoghurt Dip with Tahini

Yoghurt Dip with Tahini

by Lorena

My ideal plans for any weekend is a get-together with friends to share lots of different appetizers. This yoghurt dip with tahini is made really quickly (too quickly?) and can be a perfect part of your appetizer platter. Its texture is extreeeemely soft and silky and goes amazing with veggies and toasts.

If you’re not familiar with tahini, it’s sesame seed butter (just like peanut butter). It’s often used in middle eastern and Arab preparations such as hummus. With its soft texture, intense flavour and very slight bitterness, it’s perfect to balance out the flavour in many meals. In this case, it helps balance the acidity in the yoghurt. Tahini can often be found available in supermarkets and it’s also used in desserts! Would you like me to make a dessert with tahini? Let me know in the comments below.

If you like this post you probably will also like my other post on how to make an Instagram-worthy cheese platter. I also will be uploading next week a post with 3 versions of homemade pita chips for you to make that go amazing with this and other dips. This yoghurt dip with tahini goes particularly well with crudités (a fancy word for raw vegetables). I chose cucumber and carrots but other good ideas are celery, cherry tomatoes, raw asparagus, broccoli, etc.


The flavours in this dip are really delicious. The yoghurt has that slight acidic tang to it, the tahini makes it really silky and even more so with the olive oil. The touches of lemon with the zest and juice will unavoidably make you smile :). The other thing I like to do is to be generous with the amount of pepper I use; lemon and spicy go so well together! The final result is highly addictive. Once you start to dip you won’t be able to stop.


yoghurt dip

Yoghurt and Tahini Dip

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Course: Appetizer
Cuisine: Low
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 2 people
Author: Lorena Salinas from Cravings Journal

Ingredients

  • 120 g greek yoghurt unsweetened
  • 2 tbsp tahini
  • 2 tbsp olive oil
  • Zest from 1 lemon
  • ½ tbsp lemon juice
  • tsp garlic powder
  • Salt and pepper to taste

Instructions

  • Mix the yoghurt and the tahini using a whisk.
  • Also mix in the olive oil, lemon zest and juice.
  • Mix the garlic powder with the salt and pepper and add them to the mix.
  • Adjust the level of salt to taste and serve with a drizzle of olive oil, more lemon zest and pepper. Eat with veggies and toasts.
Tried this recipe?Mention @CravingsJournal.en or tag #RecipeCJ!

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