Middle Eastern Tahini and Yogurt Appetizer
photo by alenafoodphoto
- Ready In:
- Put yogurt, tahini, cilantro, vinegar, garlic, salt, pepper and cayenne in medium bowl and stir with wooden spoon until blended.
- Spread mixture on small serving platter.
- Decorate with tomato and drizzle with olive oil before serving with assorted veggies and/or pita bread.
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Used mostly all local ingredients to prepare this recipe. The mixture was pureed in a food processor along with 506 small cherry tomatoes. Served with a platter of fresh vegetables: carrots, bell pepper, raw zucchini, cucumber, the cherry toms, celery with leaves and red radishes. Recipe #17977 to accompany the dish and a plate of fresh seasonal fruit: watermelon, cantaloupe and honeydew. Really delicious especially adding a few of the cherry tomatoes. Reviewed for Veg Tag/September.
Like YUM. XD This was excellent. I was disappointed to realize I'd forgotten to buy fresh cilantro, but I used some dried leaves instead. I also used a silken tofu blend as the base (my usual sub for yogurt, as our store only carries soy yogurt sporadically). As the last review suggested, I cut down the vinegar to 2 Tbsp. That was plenty. I miiight have used an extra spoonful of tahini *giggles like a sesame fiend*. I ate this with veggies and light Italian loaf to sop it up. Soooooo delish. Thanks for a keeper! Made for ZWT, SSaSSY.
I served this dip with carrot sticks and pita chips but unfortunately this just didn't do it for me. I felt the vinegar was the primary flavor (and I even only put in 2 T), so I added extra tahini to mellow it a bit with no success. Now, that being said, I am not a huge lover of Middle Eastern foods - but I do love all the ingredients in this recipe so I thought I'd give it a whirl. I am sure this would appeal to others! Made for ZWT6 for my fellow SSaSSy. THANKS!