2/3 cup tahini
2/3 cup plain yogurt
1 large clove of garlic (mince and then add a sprinkle of salt and mush with the back of the knife to form more of a paste)
juice of 1.5 lemons (they were very juicy, probably around 1/3 cup)
salt/pepper to taste
Mix the garlic and tahini together and then stir in the yogurt and lemon juice in batches. Add more lemon juice if the tahini seems overwhelming (it should be a very spreadable dip, not a thick paste). Add salt/pepper to taste
adapted from recipezaar.com
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment