Monday, March 18, 2013

Tzatziki and Hummus Dips

 

 

Hummus and Tzatziki are two very versatile dips.  I often serve them when I am entertaining as an appetizer with pita chips and veggies or sometimes we eat them just as a healthy snack. Another wonderful way to enjoy tzatziki is is with grilled meat as a sauce or on a gyro, yum!

Tzatziki

1 cup of  plain yogurt (I prefer the full fat variety of Fage brand yogurt for this, you can use what you like)
1/2 cup grated cucumber patted dry a bit with clean paper towel
1 tbsp fresh lemon juice, about 1/2 lemon
1 clove garlic minced and smashed into a paste using the salt and the back of a knife
1 tsp sugar
1/4 tsp salt or more to taste
1/4 tsp white or black pepper

Mix all ingredients together, taste to check for seasoning.  Best if chilled for at least 30 minutes, up to overnight to let flavors set.


Hummus

2 16 oz cans chickpeas drained and rinsed
1/4 cup olive oil
2 tbsp water (or slightly more if needed to blend hummus to smooth and creamy consistency, add only 1 tablespoon at a time)
2 1/2 tablespoons fresh lemon juice, or 1 whole lemon
1 tablespoon tahini (ground sesame paste found in the ethnic section of most grocery stores)
2 cloves garlic
1/2 tsp kosher salt, less if using table salt
paprika and a drizzle of olive oil for serving, if desired

Blend all ingredients in a food processor or blender until it reaches a smooth and cream consistency.  Garnish with paprika and more olive oil if desired.  May be made 24 hours in advance and refrigerated. Serve chilled or at room temperature.

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