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Mezze Dip Trio
Makes 4, scale as needed.
Ingredients
| Amount | Measure | Name |
|---|---|---|
| 1 | each | Artisan Turkish Loaf |
| 400 | g | Canned Chickpeas, Rinsed and Drained |
| 25 | g | Tahini |
| 5 | mL | Lemon Juice |
| 1.5 | g | Ground Cumin |
| 2 | g | Garlic |
| 5 | g | Salt and Pepper |
| 50 | mL | Canola Oil |
| 60 | mL | Water |
| 100 | g | Canned Beetroot, Drained |
| 150 | g | Greek Style Yoghurt |
| 4 | g | Dill, Chopped |
| 75 | g | Lebanese Cucumber, Deseeded and Finely Chopped |
| 250 | g | Greek Style Yoghurt |
| 6 | g | Mint, Finely Chopped |
Method
Step One
To make the Hummus, place chickpeas, tahini, lemon juice, cumin and garlic in a food processor or blender. Blend until combined then gradually add oil and half the water, blending until smooth. If the consistency is still too thick for your liking, add a little more water. Season.
Step Two
To make the Beetroot Yoghurt Dip, place drained beetroot and yoghurt in a food processor or blender. Blend until finely chopped (dip is better when not too smooth). Stir through chopped dill, season.
Step Three
To make the Tzatziki, run a spoon along the middle of the cucumber to remove the seeds. Discard seeds and finely chop flesh. Place cucumber in a bowl and mix with yoghurt and mint, season.
Step Four
Serve with sliced Artisan Turkish Loaf
Cost Per Serve $2.05