Wednesday, 25 March 2015

Tahini Yoghurt Sauce



This is one of those recipes which I wish I had in my repertoire for a long time.   The lovely Tonia Buxton taught us how to make this at the Cookery Masterclass I was invited to by Total Greek Yogurt last April.

Honestly, how I have lived without the delightfulness that this adds to lots of dishes is beyond me!  Tonia calls her version Greek Ketchup and now I totally understand how this could be used as a condiment for everything! 
My version doesn't detract too much from the original recipe, the only difference is that I measure the amounts I put in where as Tonia goes by taste - but I think either works out just perfectly!


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DIETARY CALCULATIONS PER PORTION

Calories: 58  •  Slimming World: 1 Syn on Extra Easy Plan 

 Weight Watchers Pro Points: 1PP • WeightWatchers Filling & Healthy Values: 1PP

Preparation Time: Minutes
Serves: 5 (1.5 Tbsp per portion)

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You will Need: 
170g 0% Total Greek Yoghurt
1 Tbsp Tahini Paste
1/4 -1/2 a lemon depending on desired taste
1 Garlic Clove Minced (alternatively you can use garlic powder)
Cold water to thin - if needed

Method:
Add the yoghurt, tahini paste, and garlic to a bowl and stir until all is combined
Squeeze the lemon a little by little and taste as you are going along - you want a little zing but not to take away from any of the other flavours
I like mine more of a sauce consistency than a dip, so depending on what you are using it for add a little water bit by bit until you get something you can use to make those little spoon marks on a plate that we always see on Masterchef! 
Slap on bread, perfect dip for crudites, or on a falafel salad! 

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