Ingredients

• Yogurt: You can use plain Greek yogurt, regular yogurt & even dairy free yogurt so long as it’s unflavored. Fat free yogurt is fine to use, but not recommended as it’s flavor and texture just isn’t as good without the fat. If you do use non-fat yogurt, consider adding a drizzle of extra virgin olive oil.
• Tahini: If your tahini has a layer of oil at the top, give it a good stir first to mix the oil & seed butter back together so it’s nice and creamy again.
• Lemon Juice: Fresh is ideal, but bottled lemon juice works too!
• Raw Garlic: Finely mince or grate your garlic. You can leave out the garlic if needed or use 1/4-1/2 tsp garlic powder instead.
• Cumin: If you don’t love cumin you can leave it out or go down to 1/4 tsp.
• Salt: Ideally use sea salt or kosher salt.

Serving Suggestions & Ideas

This sauce is super versatile so don’t feel like you need to stick to pairing this with Middle Eastern and Mediterranean cuisines! In case you need a little inspiration, here are a few different ways you can put this recipe to use. Enjoy as a:

• Healthy dip:
  • Pair with carrot sticks, cucumber slices or other fresh vegetables.
  • Serve as a dipping side to brighten up arayes (meat-stuffed pitas), falafel, shawarma spiced meats, kebabs and Greek meatballs
• Simple sauce:
  • Drizzle over roasted broccoli, cauliflower, potatoes and other roasted vegetables or grilled meats.
• Spread:
  • Use as a mayo-like sauce on burgers, sandwiches and wraps.
• Salad dressing:
  • If you like creamy dressings, toss into a big green salad. I recommend trying mixed into a broccoli, cabbage or kale salad – something with a sturdy texture that can hold up when mixed with a creamy sauce. Chickpea salad, quinoa salad and grain-based salads are also great options!