Yoghurt dip with sesame seeds, pepitas, cumin, caraway and mint

You'll need

1 kg Greek-style yoghurt 1 small garlic clove, crushed 1 tsp cumin 1 tsp caraway seeds 1 tbsp sesame seeds 1 tbsp pepitas 50 gm roasted coarsely chopped hazelnuts ½ cup (loosely packed) mint leaves, torn Extra-virgin olive oil, to serve


  • 01
  • Spoon yoghurt into a muslin-lined sieve over a bowl, cover and refrigerate until whey drains and yoghurt thickens slightly (1-2 hours). Stir in garlic and season to taste.
  • 02
  • Dry-roast spices in a small frying pan, stirring occasionally, until toasted (10-20 seconds). Set aside. Add sesame seeds and pepitas to pan and dry-roast, stirring occasionally, until golden and toasted (30-50 seconds). Leave to cool.
  • 03
  • Serve yoghurt dip topped with hazelnuts, seeds, spices and mint and drizzled with oil.

At A Glance

  • Serves 8 - 10 people
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At A Glance

  • Serves 8 - 10 people

Featured in

Nov 2017

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