This dip uses soya yoghurt which makes it really creamy and mellow, and the tahini and lemon make it slightly cheesy. It’s very quick to make and goes with loads of things. I like it dolloped over salad or steamed veggies, or mixed with salad and chickpeas as a sandwich filling. It’s best served cold though: heat it and you risk the soya yoghurt forming curds.
Free from: gluten, nut, wheat, yeast
This is a vegan recipe
- 1 heaped tsp tahini paste
- 1/2 tsp lemon juice
- 2 tsp unsweetened soya yoghurt
- pinch garlic granules and salt
- about 2 tbsp water
Mix the tahini and lemon. Add water a little at a time and stir to make a smooth consistency: if it’s too thick stir through a little more water.
Add the yoghurt and season to taste with salt and garlic granules.