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The Fair Trade Cook Book

Yoghurt and Tahini Dip

A garlicky yoghurt dip.
Yoghurt Tahini Dip with celery, cucumber and carrots.
Whilst noted as a Sudanese dish, there are versions all the way up to Turkey and across to the Indian sub-continent.
Exact quantities are not crucial, but keep the balance amongst the main ingredients.

Ingredients

150 ml	FAIRTRADE Tahini
150 ml	plain yoghurt
2	FAIRTRADE lemons
4	cloves garlic
5 ml	dried parsley
	salt and freshly ground FAIRTRADE black pepper
FAIRTRADE	Sources Lemons Tahini Herbs and Spices

Method

Preparation
Juice the lemons.
Peel the garlic cloves and crush them into a mixing bowl. Add the tahini paste.
Mix with the back of a spoon.
Once mixed, gradually add the lemon juice and then the yoghurt mixing well as you go.
Season with salt and pepper (mixing) and check seasoning and adjust.
Decorate with a sprinkling of dried parsley.
Chill.

To serve

Serve with sticks of peeled carrot, cucumber and celery.
Meze: Serve with Retsina.

Variation

5 ml of ground coriander could be added with the garlic to give a herby aroma.