Name: Yoghurt dip with sesame seeds, pepitas, cumin, caraway and mint
Prep time: 10 min
Total time: 10 min
Yield: 8 - 10
Ingredients: 1 kg Greek-style yoghurt; 1 small garlic clove, crushed; 1 tsp cumin; 1 tsp caraway seeds; 1 tbsp sesame seeds; 1 tbsp pepitas; 50 gm roasted coarsely chopped hazelnuts; ½ cup (loosely packed) mint leaves, torn; Extra-virgin olive oil, to serve

Yoghurt dip with sesame seeds, pepitas, cumin, caraway and mint

Yoghurt dip with sesame seeds, pepitas, cumin, caraway and mint recipe - Spoon yoghurt into a muslin-lined sieve over a bowl, cover and refrigerate until whey drains and yoghurt thickens slightly (1-2 hours). Stir in garlic and season to taste.

Serves 8 - 10

Prep

10M

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Ingredients

1 kg Greek-style yoghurt

1 small garlic clove, crushed

1 tsp cumin

1 tsp caraway seeds

1 tbsp sesame seeds

1 tbsp pepitas

50 gm roasted coarsely chopped hazelnuts

½ cup (loosely packed) mint leaves, torn

Extra-virgin olive oil, to serve

Method

Main

1.Spoon yoghurt into a muslin-lined sieve over a bowl, cover and refrigerate until whey drains and yoghurt thickens slightly (1-2 hours). Stir in garlic and season to taste.

2.Dry-roast spices in a small frying pan, stirring occasionally, until toasted (10-20 seconds). Set aside. Add sesame seeds and pepitas to pan and dry-roast, stirring occasionally, until golden and toasted (30-50 seconds). Leave to cool.

3.Serve yoghurt dip topped with hazelnuts, seeds, spices and mint and drizzled with oil.

Drink suggestion by Rosie Meehan
Notes

Recipe / styling by Lisa Featherby

Ingredients

Method

Main

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