Where would we be without our dips? Pitta bread would be a lot less exciting, that’s for sure! The same goes for Greek salad. Slathering it with cool, creamy tsatsiki takes it to a whole other level!
The Greek dips I make regularly are:
2. Tsatsiki and
Take one tin of chickpeas, drain, then place in a food processor with 2 tbsp tahini, the juice of 2 lemons, salt and 30ml olive oil. Whiz until smooth. Add more salt or lemon juice to taste. If I want a lighter humous I add a little yoghurt alla Nigella.
Top with a few whole chickpeas and a little ground cumin or paprika.
Take one tub (500g) of Greek yoghurt, grate half a cucumber on the large shred side of the grater (or cut into tiny pieces, about the same size as a chickpea 🙂 ) Squeeze between your fingers to remove the watery liquid and add to the yoghurt.
Crush 2 cloves of garlic and add, also a little salt, a tbsp of olive oil, and about 1 tbsp dried mint.
You will need one jar of tahini. Place in a processor with the juice of 3 lemons, 30ml olive oil, salt, 3 cloves crushed garlic and about 50ml water. Whiz up until smooth. Then check whether it needs a little more salt, water or lemon.
Top with plenty of chopped flat leaf parsley.