These two dips are my favourites to make, store and serve. They pair well with bread of any kind ~ Pita, Bread sticks, Crackers or vegetable crudites as well. For the Tzatziki, I add the cucumber just before serving and have found, that having hung yogurt in the fridge (keep it in the freezer if storing for more than 3 days, defrost as needed) is helpful. I also do the same with boiled chickpeas. Hummus, made from boiled chickpeas, makes an excellent sandwich spread and keeps well for atleast 5-6 days in the refrigerator.
In my next post, I will post Falafels and assembling a full on Lebanese style platter. Stay tuned.
Tzatziki – Yogurt Cucumber Dip (Makes 1 large cup)
Yogurt – 200 grams
Cucumber – I small, skinned deseeded and chopped small
Garlic – 1-2 cloves, crushed fine
Sesame seeds paste – 1 tablespoon
Olive oil – 2 tablespoons
Salt – to taste
Lemon juice – 1 teaspoon
Mint and coriander leaves – a small bunch, chopped fine
- To make hung yogurt, line a sieve with a muslin cloth, pour the yogurt and place a bowl underneath, place in the refrigerator for a few hours till all the water drains off.
- Add all the ingredients except the olive oil in a bowl and whisk till everything is well mixed, pour the olive oil over it as a garnish. Serve chilled as a dip.
Hummus – Chickpea Dip (makes 1 large cup)
Cooked Chickpeas – 1 cup
Lemon juice – 2-3 tablespoons
Sesame seed paste – 1-2 tablespoons
Garlic – 1 clove, crushed finely
Salt to taste
Olive oil – 2-3 tablespoons for garnish
Red chilli powder – to garnish
- If using dried chickpeas, soak ½ cup overnight, pressure cook for 20 mins, drain and reserve both the water and the chickpeas.
- Add all the ingredients except the red chilli powder and olive oil into a blender and blend adding ¼ cup of the reserved liquid to make a smooth paste.
- Check for salt and adjust.
- Transfer to a serving bowl, using a spoon, make a well in the centre.
- Drizzle the olive oil in the centre of the hummus and sprinkle the red chilli powder as a garnish around the sides. Serve immediately with toasted pita bread, vegetable crudités or as use as a sandwich spread.
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