This dip has flavors that hail from the Middle East and can star as a pretty bowl of dip for crackers, flatbread, or crudité; or use it as a sauce to dollop on roasted or grilled vegetables, soups, falafel, or sandwiches.
Prep Time: 10 minutesminutes
Total: 10 minutesminutes
Servings: 22 cups
Ingredients
2teaspoonswhole cumin seeds
1 ½cupswhole milk Greek yogurt or skyr(350 ml)
3large garlic cloves
zest of 1 medium lemon
2tablespoonslemon juice(30 ml)
1teaspoonfine sea salt
½cupmint leaves, chopped
For garnish (optional): pomegranate arils, flavorful olive oil, mint leaves
Instructions
Place the cumin seeds in a small skillet and toast over a medium flame, shuffling the pan frequently, until fragrant and slightly darkened in color, 2-3 minutes. Cool, then grind in a spice grinder, clean coffee grinder, or with a mortar and pestle.
Place the yogurt in a medium-sized bowl. Squeeze the garlic cloves through a garlic press and directly into the yogurt. Stir in the lemon zest and juice, salt, and mint until combined. Serve immediately, or cover and chill. The dip will keep, refrigerated airtight, for up to 1 week.