The forgotten yogurt finally gets its moment | Tzatziki Recipe

This creamy, garlicky Tzatziki comes together in minutes and makes everything better — veggies, pita, falafel, or straight off the spoon.

Here’s how to make it:

1. In a mixing bowl, mix together 1(ish) cup Greek yogurt, a little under 1/4 of grated English cucumber, 2 cloves crushed garlic, 1 tbsp dill, and salt and pepper
2. Top with roasted chickpeas and good olive oil
3. Serve immediately or let the flavors intensify by placing in the fridge for 1-2 hours

Note: I choose not to squeeze out any liquid from the cucumbers because I find it helps thin our the Greek yogurt to a consistency of my liking. In this recipe, I used roasted green chickpeas as it has a bit fresher taste than regular chickpeas. I highly recommend a good salad dressing olive oil like the Drizzle from Graza!

This is what I make with the yogurt that otherwise gets forgotten in the back of the fridge. Taziki. It’s creamy, garlicky, fresh, and quick. Start with Greek yogurt and add grated cucumber, garlic, dill, lemon juice, and salt and pepper. Mix it really well. Then top with some roasted chickpeas and good olive oil. Serve with veggies, pa, spooned on falafel, or honestly just a spoon.