Cumin & tahini yogurt with flatbreads
Try serving these alongside your favourite tagine or spicy vegetable soups
Difficulty and servings
Serves 6
Preparation and cooking times
Ready in 10 minutes
- Pound the garlic and 1 tsp sea salt in a pestle and mortar until smooth; transfer to a bowl and mix with the yoghurt, tahini, lemon juice and cumin. Add 30ml of water and stir till smooth then chill until required.
- Drizzle with olive oil and sprinkle with a little more cumin. Serve with the bread.
Per serving
212 kcalories, protein 7.2g, carbohydrate 1.9g, fat 19.6 g, saturated fat 5g, fibre 1.7g, salt 0.94 g
Recipe from olive magazine, February 2009.
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Ingredients
- 2 garlic cloves
- sea salt
- 300ml Greek yogurt
- 120ml tahini paste (a Middle Eastern sesame spread available in most supermarkets)
- 1 lemon , juiced
- 1½ tsp ground cumin , plus a little extra to serve
- olive oil
- 6 flatbreads or pitta, warmed to serve
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Difficulty and servings
Serves 6
Preparation and cooking times
Ready in 10 minutes
Ingredients
- 2 garlic cloves
- sea salt
- 300ml Greek yogurt
- 120ml tahini paste (a Middle Eastern sesame spread available in most supermarkets)
- 1 lemon , juiced
- 1½ tsp ground cumin , plus a little extra to serve
- olive oil
- 6 flatbreads or pitta, warmed to serve
Per serving
212 kcalories, protein 7.2g, carbohydrate 1.9g, fat 19.6 g, saturated fat 5g, fibre 1.7g, salt 0.94 g
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