A quick, tasty and unusual dip with tahini by chef Angela Nicolettou is the recipe of the week. She spoke to Dina Gerolymou.
Tahini dip
Ingredients
¼ cup tahini
1 ½ cups thick plain yoghurt
2 tbs lemon juice
2 tbs extra virgin olive oil
1 garlic clove, crushed
¼ cup parsley, finely chopped
salt & pepper
Method
- Crush garlic clove and add to the lemon juice. Let marinate for a few minutes before using (this trick takes the edge off the garlic).
- Add all ingredients in a bowl and whisk to create a smooth dip. Adjust seasoning and add extra lemon juice if needed.
Options: you can add dill or mint or coriander. Also, chopped up black olives or chickpeas that have been put through a blender and made into a smooth paste.
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