Hello friend! I hope you had a wonderful weekend. I wanted to share this recipe because it was a big hit at my cooking class last week and thought it would make a nice addition to some of your holiday party spreads!
I originally whipped it up to go with my Crispy Quinoa Cakes, but since all food is merely a vehicle for delicious sauce you can also try it with these Veggie Pakoras, my Grain-Free Fish Cakes, my Spicy Salmon Burgers, or my Garlicky Ginger Lime Pork Burgers.
I love adding tahini (sesame seed butter, essentially) to my cooking and baking because it’s packed with bioavailable calcium, which I’m always looking to find from plant sources. It also adds really nice richness and creaminess to some of my favourite salad dressings like the always popular Glory Bowl Dressing and my current fave, Tahini Lemon Salad Dressing.
I also added some mint and cucumber for that hit of freshness and herby deliciousness, lemon for some brightness, garlic because everything needs more garlic, and some cumin for a little kick. Feel free to get creative and add things like green onions or shallots, basil, dill, or any other herb or spice that piques your fancy!
You can easily make this recipe dairy-free by using a coconut or almond milk yogurt. It would even taste great with goat or sheep’s milk yogurt too.
Now without further ado, let’s get to the good stuff!
- 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!
Well friend, that’s the recipe for today! I hope you enjoy it. And remember, if you need any extra support to help start 2019 feeling strong and healthy, make sure you download my FREE Anti-Inflammatory Meal Plan & Shopping List right here!
As always, thanks for your love and support!