This dip uses soya yoghurt (I buy Tesco own brand which doesn’t contain unnecessary additives and is much nicer than Alpro) 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. Dollop onto salad, mix with chickpeas and salad as a sarny or jacket potato filling, spread onto toast, or use it as a creamy sauce for cauliflower or pasta.
Free from: gluten, nut, oil, 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.