Tzatziki, Tahini and Hummus

I like to make my own dips, sauces and preserves. I think its fun, really easy and so much cheaper than buying them especially when a lot aren’t dairy free.

Tzatziki

I love greek food and tzatziki is one of my favourite dips because its low in fat and full of flavor. Its great in wraps instead of mayo and with any BBQ food, I made mine with coconut milk yogurt and you really can’t tell the difference.

Ingredients:

  • 1 cup of plain coconut yogurt
  • 1/2 a cucumber, peeled and seeded
  • 3 garlic cloves
  • 1 tablespoon of olive oil
  • salt and pepper
  • 2 tablespoons of lemon juice
Directions:
Strain one cup of plain coconut yogurt with either cheese cloth or a regular strainer. then place in a bowl and back in the fridge. Peel and de seed your cucumber then grate using the fine grater (the one opposite the cheese grater side). Press with a spoon to squeeze out any excess water then leave to strain for about ten minutes. Blend the garlic, olive oil and lemon juice then stir into the coconut yogurt along with the cucumber, salt and pepper. Cover and place back in the fridge for at least 30 mins to chill. Serve and enjoy! It will keep well in the fridge for a couple of days not that it lasts that long in my house.

Tahini

I made tahini because I couldn’t find it in my local store and I needed it for the hummus, I also used it to make my version of a quick gomae to go with a pork chop recipe, which was really tasty. I used Bob’s Red Mill white sesame seeds and followed the easy instructions on the back.

Ingredients:

  • 453 grams of white sesame seeds
  • 3/4 cup of olive oil

Directions:

Preheat your oven to 350º, put your sesame seeds onto a baking tray and spread out evenly. Place on the middle shelf and toast for about 8-10 mins stir with a spoon every now and then to make sure they toast evenly. Remove from oven and allow to cool for about 20 mins. Blend with the olive oil until smooth. This will keep for a couple of weeks covered in the fridge.

Hummus
Hummus is really easy and great to use instead of butter in sandwiches as it is full of the good fats you need to get rid of the bad fats, it is also high in fiber, protein, vitamin B6 (Which is great for endometriosis) Folate, Iron and amino acid.
Ingredients:
  • 3 garlic cloves
  • 1 tablespoon of olive oil
  • 1 tin of chickpeas
  • 2 tablespoons of tahini
  • juice of 1 lemon
  • Decorate with a sprinkle of paprika and some extra chick peas

Directions:

You simply blend all of the ingredients until they for a smooth paste then decorate and serve. This will keep for about a week in the fridge you can add a thin layer of oil to keep it fresh longer if you like.

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