This recipe is packed with flavour and can easily be made dairy-free with coconut or almond yogurt. It goes great with crispy quinoa cakes, veggie pakoras, or gluten-free fish cakes. Enjoy!
Course:
Sauce
Servings: 1 cup
Author: Caitlin Iles
-
1
cup
unsweetened Greek yogurt
-
3
tbsp.
tahini
-
Juice and zest of 1 lemon
-
2
cloves
minced garlic
-
¼
cup
chopped cucumber
-
Handful of fresh mint
chopped
-
Maple syrup to taste
-
¼
tsp.
sea salt
or more to taste!
-
Optional: 1 tsp. cumin
-
Whisk everything together in a bowl and set in the fridge to set for 20 minutes.
-
Serve and enjoy!