Thick and tangy Turkish yogurt dip. It’s similar to tzatziki without the cucumber. Great with bread and vegetables.
This recipe is in our Mixed Meze Video.
500 g Greek yogurt
2 garlic cloves, crushed
1 green chili, seeded and finely chopped
1/3 cup finely chopped dill
sprinkle of salt
Strain yogurt overnight in cheesecloth in fine mesh colander suspended over a bowl.
The next day squeeze out any excess water.
Add yogurt to bowl with garlic, chili, dill, and salt. Stir.
Refrigerate until ready to serve.
This is delicious with our Turkish Bread.
I think hummus is an individual thing so the amounts you’d like to use of the ingredients might vary. Also I like to leave mine a bit chunky, but you can make yours smoother if you desire.
Hummus is great with bread, vegetables, and sandwiches.
The technique with the potato masher is shown in our Mixed Meze Plate Video.
300 g cooked chickpeas
2 cloves garlic, crushed
4 tablespoons tahini
juice of 1/2 lemon
1/4 cup broth from homemade chickpeas, or fresh water if using canned
2 tablespoons olive oil
Mash chickpeas with potato masher or process in food processor until desired consistency is reached. Add garlic, tahini, lemon juice, olive oil, and enough broth/ water for your preferred thickness. Stir and serve.
For another Middle Eastern dish try our Tabbouleh Recipe.