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

Name: Yoghurt dip with sesame seeds, pepitas, cumin, caraway and mint
Yield: Serves 8 - 10
Ingredients: 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

Yoghurt dip with sesame seeds, pepitas, cumin, caraway and mint recipe - 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.

Dec 12, 2017 1:00pm

By Lisa Featherby

Serves 8 - 10
10 mins preparation plus draining

Ingredients

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

Method

Main

1
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.
2
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.
3
Serve yoghurt dip topped with hazelnuts, seeds, spices and mint and drizzled with oil.