Meze: The dips



2 x 180g pots of Greek yoghurt
½ an English cucumber, peeled, grated and drained on paper towel
2 large cloves of garlic, crushed
1 dessertspoon olive oil

Mix everything together in a bowl and chill for at least an hour before serving. What could be easier?!



2 x 400g cans of chickpeas, drained
½ cup tahini
juice of 1 lemon
2 large cloves garlic, crushed
pinch salt
1 tsp cumin

Put the chickpeas in the food processor and pulse until they start to get smooth, then add everything else except the water. Pulse to a smooth paste. Add enough water to form a smooth purée – at least half a cup, more if you prefer a thinner consistency.

Beet dip


3 – 4 small beets
2 tbsp tahini
juice of 1 lemon
pinch salt
½ tsp cumin
1 cup Greek yoghurt

Peel, cube and cook the beets (about 30 minutes with ¼ cup of water in a covered bowl in the microwave) until tender. Drain and let cool. Add everything to the food processor and pulse until you get a smooth purée.

Serve with pitas and/or blinis.

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