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Author Notes: A simple, easy to make dip which is great with middle eastern snacks....falafels and other goodies!
Chia seeds are small and one could think they resembled poppy seeds but where puppy seeds are roundish/moonshaped and have an almost honeycomb pattern with their bluish-grey tints, chia seeds are flattish and streaked with dark shades. They come in a range of colours from cream to brown and are difficult to crush - you could blitz them in your coffee grinder or labour a bit in your mortar and pestle!
Garnish with some dried mint, paprika powder or lemon zest. You could also add some grated/finely chopped cucumber chunks to the mixture - Kitchen Butterfly —Kitchen Butterfly
Food52 Review: Fresh! That is the first thing that comes to mind when you try this dip. Then the garlic and the heat come in! The chia seeds gel up and make the dip nice and thick, great for fresh veggies or some nicely spiced pita chips. Thank you for a great recipe! - adamnsvetcooking —adamnsvetcooking
Makes enough for 4
- 250 ml thick greek/turkish yogurt
- 1 tablespoon chia seeds, roughly crushed in a mortar and pestle
- 1/8 teaspoon sumac
- 1 teapoon microplaned lemon zest
- 1 teaspoon dry roasted, crushed cumin seeds or cumin powder)
- 1/8 teaspoon aleppo pepper (or red chilli flakes)
- 2 or more tablespoons of agave or light flavoured honey, or to taste
- Small handful of mint leaves,snipped with kitchen scissors
- 1 small, fresh green chile pepper
- 1 clove roasted garlic, mashed/pureed/minced or 1/4 teaspoon garlic powder, or to taste
- Salt to taste
- Put the yogurt in a medium sized bowl and add the crushed chia seeds, garlic, sumac, lemon zest, cumin, aleppo pepper or chilli flakes and agave/honey. Stir to combine. Season with salt and set aside briefly.
- In a mortar and pestle, combine the chopped mint leaves, green chile and garlic. Pound till bruised, leaves turn a dark, wet green and some juices are released.
- Add the mint mixture to the yogurt, stir to combine and adjust salt.
- Allow to rest in the fridge for 1/2 an hour and then serve with pita wedges, or soft pide.
- This recipe is a Community Pick!
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