Yogurt-Tahini Dip
On our recent trip to Israel, yogurt-tahini sauce was frequently served at breakfast along with a tantalizing array of fresh vegetables, fruits and salads. Here is recreation of this wonderful sauce we enjoyed at many local cafes.
Yield: about 1 1/4 cups
Yield: about 1 1/4 cups
Ingredients
- 1 cup plain Greek yogurt
- 2 tablespoons tahini or to taste
- 1-2 tablespoons fresh lemon juice
- 1 teaspoon ground cumin
- 1-2 cloves garlic minced
- 1/4 teaspoon salt
Instructions
- In a medium bowl, stir together all ingredients.
- Taste; adjust flavors and seasonings as desired.
- Cover; refrigerate for 2 hours to allow flavors to mingle. Taste again, adjusting flavors and seasonings if needed.
Notes
Make Ahead and Storage Tips: sauce may be made up to 3 days ahead. Cover and refrigerate until serving time.
This recipe is very adaptable to your taste preferences. Add more lemon, garlic, tahini and spice as desired.
Grilled Vegetables with Yogurt-Tahini Dip would be fantastic to serve at parties!. Or how about trying this dip as a topping for beef, chicken, fish or seafood?
