Designed to be shared, these delicious Middle Eastern dips are perfect as an appetizer or light meal, and best enjoyed with fresh, warm Turkish loaf.
Ingredients
Serves:
- 1 each Artisan Turkish Loaf
- 400 g Canned Chickpeas, Rinsed and Drained
- 25 g Tahini
- 5 mL Lemon Juice
- 1.5 g Ground Cumin
- 2 g Garlic
- 5 g Salt and Pepper
- 50 mL Canola Oil
- 60 mL Water
- 100 g Canned Beetroot, Drained
- 150 g Greek Style Yoghurt
- 4 g Dill, Chopped
- 75 g Lebanese Cucumber, Deseeded and Finely Chopped
- 250 g Greek Style Yoghurt
- 6 g Mint, Finely Chopped
Method
Step One
To make the Hummus, place chickpeas, tahini, lemon juice, cumin and garlic in a food processor or blender. Blend until combined then gradually add oil and half the water, blending until smooth. If the consistency is still too thick for your liking, add a little more water. Season.
Step Two
To make the Beetroot Yoghurt Dip, place drained beetroot and yoghurt in a food processor or blender. Blend until finely chopped (dip is better when not too smooth). Stir through chopped dill, season.
Step Three
To make the Tzatziki, run a spoon along the middle of the cucumber to remove the seeds. Discard seeds and finely chop flesh. Place cucumber in a bowl and mix with yoghurt and mint, season.
Step Four
Serve with sliced Artisan Turkish Loaf
Cost Per Serve $2.05