Yoghurt dip with sesame seeds, pepitas, cumin, caraway and mint

AT A GLANCE

  • Serves 8 - 10 people

  • 1 kg Greek-style yoghurt
  • 1 small garlic clove, crushed
  • 1 tsp cumin
  • 1 tsp caraway seeds
  • 1 tbsp sesame seeds
  • 1 tbsp pepitas
  • 50 gm roasted coarsely chopped hazelnuts
  • ½ cup (loosely packed) mint leaves, torn
  • Extra-virgin olive oil, to serve
01   Spoon yoghurt into a muslin-lined sieve over a bowl, cover and refrigerate until whey drains and yoghurt thickens slightly (1-2 hours). Stir in garlic and season to taste.
02   Dry-roast spices in a small frying pan, stirring occasionally, until toasted (10-20 seconds). Set aside. Add sesame seeds and pepitas to pan and dry-roast, stirring occasionally, until golden and toasted (30-50 seconds). Leave to cool.
03   Serve yoghurt dip topped with hazelnuts, seeds, spices and mint and drizzled with oil.

Topics:

HAZELNUTS, APPETISER, PARTY, YOGHURT, MINT, SPRING

Recipe:

LISA FEATHERBY

Photography:

BEN DEARNLEY

Styling:

LISA FEATHERBY

FEATURED IN

Nov 2017

Nov 2017

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