Tzatziki and Hummus

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.

Yogurt Cucumber Dip
Yogurt Cucumber Dip

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.
Chickpea Dip
Chickpea 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.


One Comment Add yours

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