Dill Yogurt Sauce * 2 cups plain Greek yogurt * 2 tbsp olive oil * 3 garlic cloves, finely grated or minced * 2 tbsp roughly chopped parsley * 2 tbsp chopped fresh dill * 2 tsp salt * Juice of half a lemon * Freshly ground black pepper, to taste
Make the Dill Yogurt Sauce In a small bowl, whisk together Greek yogurt, olive oil, garlic, parsley, dill, salt, and black pepper until smooth and creamy. Adjust seasoning as needed.
Ingredients * 1 (15 oz) can chickpeas, drained and rinsed * 1 cup jarred roasted red peppers, drained) * 1/4 cup tahini * 2–3 cloves garlic * Juice of 1 lemon (about 3 tbsp) * 1/4 cup extra-virgin olive oil, plus more for garnish * 2 tsp smoked paprika (optional, for extra depth) * Salt and pepper to taste Instructions. 1. Blend base: In a food processor, combine chickpeas, roasted red peppers, tahini, garlic, lemon juice, paprika, and salt. Blend until smooth. 2. Emulsify: With the processor running, slowly stream in the olive oil. 3. Adjust & finish: Taste and adjust seasoning with more salt or lemon juice as needed.
Herb Tahini Dip Ingredients * 1½ cups tahini, well stirred * 1 cup ice-cold water (plus more as needed) * 4–6 cloves garlic * Zest and juice of 2 lemons * 1 bushel fresh Italian parsley, roughly chopped * ½ cup fresh cilantro, roughly chopped * 1/2 cup olive oil * 1½–2 tsp kosher salt, to taste * ½ tsp ground cumin * 1 1/2 tsp black pepper Instructions 1. Blend the Base Combine tahini, garlic, lemon zest, and lemon juice in a food processor or blender. Blend until thick and smooth. 2. Emulsify With the motor running, slowly stream in the cold water until the mixture becomes pale, creamy, and smooth. 3. Add Herbs Add parsley, cilantro, olive oil, salt, and cumin (if using). Blend until fully smooth and vibrant green. 4. Adjust & Season Taste and adjust seasoning or consistency with additional salt, lemon juice, or water. Finish with pepper.
5 Comments
Dill Yogurt Sauce
* 2 cups plain Greek yogurt
* 2 tbsp olive oil
* 3 garlic cloves, finely grated or minced
* 2 tbsp roughly chopped parsley
* 2 tbsp chopped fresh dill
* 2 tsp salt
* Juice of half a lemon
* Freshly ground black pepper, to taste
Make the Dill Yogurt Sauce
In a small bowl, whisk together Greek yogurt, olive oil, garlic, parsley, dill, salt, and black pepper until smooth and creamy. Adjust seasoning as needed.
Ingredients
* 1 (15 oz) can chickpeas, drained and rinsed
* 1 cup jarred roasted red peppers, drained)
* 1/4 cup tahini
* 2–3 cloves garlic
* Juice of 1 lemon (about 3 tbsp)
* 1/4 cup extra-virgin olive oil, plus more for garnish
* 2 tsp smoked paprika (optional, for extra depth)
* Salt and pepper to taste
Instructions.
1. Blend base: In a food processor, combine chickpeas, roasted red peppers, tahini, garlic, lemon juice, paprika, and salt. Blend until smooth.
2. Emulsify: With the processor running, slowly stream in the olive oil.
3. Adjust & finish: Taste and adjust seasoning with more salt or lemon juice as needed.
Herb Tahini Dip
Ingredients
* 1½ cups tahini, well stirred
* 1 cup ice-cold water (plus more as needed)
* 4–6 cloves garlic
* Zest and juice of 2 lemons
* 1 bushel fresh Italian parsley, roughly chopped
* ½ cup fresh cilantro, roughly chopped
* 1/2 cup olive oil
* 1½–2 tsp kosher salt, to taste
* ½ tsp ground cumin
* 1 1/2 tsp black pepper
Instructions
1. Blend the Base Combine tahini, garlic, lemon zest, and lemon juice in a food processor or blender. Blend until thick and smooth.
2. Emulsify With the motor running, slowly stream in the cold water until the mixture becomes pale, creamy, and smooth.
3. Add Herbs Add parsley, cilantro, olive oil, salt, and cumin (if using). Blend until fully smooth and vibrant green.
4. Adjust & Season Taste and adjust seasoning or consistency with additional salt, lemon juice, or water. Finish with pepper.
Everything looks absolutely delicious. Hope you and your family had a wonderful time❤
❤❤❤
This is so wonderful
Exquisito 🎉❤