Читать книгу The Halloumi Cookbook - Heather Thomas - Страница 13

TAHINI DIP

SERVES 4

PREP 10 MINUTES

4 tbsp tahini

3 garlic cloves, crushed

a pinch of ground cumin

2 tbsp olive oil

juice of 1 small lemon

200g (7oz/scant 1 cup) thick strained Greek yoghurt

runny honey, for drizzling

a few sprigs of dill, chopped

sea salt

Whisk together the tahini, garlic, cumin, olive oil and lemon juice in a bowl.

Stir in the yoghurt and season to taste. If the mixture is too thick, you can add a spoonful of water to thin it a little. Cover and chill in the fridge before serving, drizzled with honey and sprinkled with dill.

VARIATIONS

• Sprinkle with shredded spring onions (scallions).

• Scatter with toasted sesame seeds.