Yogurt-Tahini Dip
Flavorful and easy dip made with yogurt and tahini. Delicious served with pita bread or vegetables.
Servings: 6 People
Cost: $10
Ingredients
- 1 quart plain whole milk yogurt preferably Stonyfield Organic
- 1/4 cup tahini
- 1 whole juiced lemon
- 3 teaspoons sea salt plus more to garnish and for topping
- 1 cup cooked lima beans
- 1/3 cup olive oil
- 3 sprigs fresh thyme
- 1/4 cup sliced green onions
- 2 small red endives sliced only use the purple part of the endive and slice small to add to the topping.
- 1 tablespoon lemon zest
- 1/2 lemon juice for lima bean topping
- 2 teaspoons ground black pepper
Instructions
- Place cheesecloth over a strainer and add in 1 quart plain, whole milk yogurt.
- Place the strainer filled with yogurt over a bowl to drain and then the refrigerator.
- Let the yogurt drain for 30 minutes all the way to 4 hours, depending on how much time you have. This will remove the liquid from the yogurt.
- Discard the liquid in the bowl and place the thicker yogurt into a separate bowl.
- Add in tahini, lemon juice, and salt and stir until smooth and combined. Place in the refrigerator while making the topping.
- Boil 3 cups water in a small saucepan and add in 1 cup lima beans.
- Cook for about 15 minutes until tender and then drain removing the water.
- In a small bowl add lima beans, 1/3 cup olive oil, juice of 1/2 lemon, green onions, thyme, and red endive.
- Add a little more salt and pepper over the top and stir.
- Taste and add more lemon or salt and pepper if needed.
- Add the topping to the yogurt dip right before serving. Give it another grind of sea salt, black pepper, and lemon zest.
Nutrition
Calories: 306kcal | Carbohydrates: 18g | Protein: 10g | Fat: 23g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Cholesterol: 21mg | Sodium: 78mg | Potassium: 520mg | Fiber: 4g | Sugar: 9g | Vitamin A: 238IU | Vitamin C: 7mg | Calcium: 224mg | Iron: 2mg
