Tangy, creamy and delicious, this cooling tahini-yogurt dip is perfect served with falafels and warm toasty pita bread. It also makes a delightful topping on grilled eggplant or served as dressing with your favorite greens. Enjoy the recipe!
1/2 teaspoon coarse kosher salt, divided
1 clove garlic chopped
1/2 cup greek yogurt
1/4 cup good quality tahini
2 tablespoons extra-virgin olive oil
1 tablespoon lemon juice
1/2 teaspoon ground cumin
1. Sprinkle 1/4 teaspoon salt over garlic and chop and mash with the side of a chef’s knife to form a paste.
2. Scrape the garlic paste into a large bowl. Whisk in yogurt, tahini, olive oil, lemon juice, cumin seeds and the remaining 1/2 teaspoon salt.
3. Whisk in water to thin. Garnish with parsley if desired. Serve as a dip with falafels and warm toasted pita bread, or as a salad dressing.