Make Ahead

Chia - mint - yogurt dip

March 20, 2011
2 Ratings
  • Makes Enough for 4
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

Test Kitchen Notes

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

What You'll Need
  • 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
  1. 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.
  2. 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.
  3. Add the mint mixture to the yogurt, stir to combine and adjust salt.
  4. Allow to rest in the fridge for 1/2 an hour and then serve with pita wedges, or soft pide.

See what other Food52ers are saying.

  • LeBec Fin
    LeBec Fin
  • veghead
I love food and I'm interested in making space for little-heard voices, as well as celebrating Nigerian cuisine in its entirety.

2 Reviews

LeBec F. April 29, 2012
Chia Seeds (from Wikipedia)
Chia is grown commercially for its seed, a food that is rich in omega-3 fatty acids, since the seeds yield 25–30% extractable oil, including ?-linolenic acid (ALA). Chia seeds are typically small ovals with a diameter of about 1 mm (0.039 in). They are mottle-colored with brown, gray, black and white.

Chia seed is traditionally consumed in Mexico, and the southwestern United States, but is not widely known in Europe. Chia (or chian or chien) has mostly been identified as Salvia hispanica L. Today, chia is grown commercially in its native Mexico, and in Bolivia, Argentina, Ecuador, Australia, and Guatemala. In 2008, Australia was the world's largest producer of chia.[6] A similar species, Salvia columbariae or golden chia, is used in the same way but is not grown commercially for food. Salvia hispanica seed is marketed most often under its common name "chia", but also under several trademarks.

[edit] Food preparation

In 2009, the European Union approved chia seeds as a novel food, allowing up to 5% of a bread product's total matter.[7]

Chia seed may be eaten raw as a whole seed, providing protein, fats, and fiber.[8] Ground chia seed is sometimes added to pinole, a coarse flour made from toasted maize kernels. Chia seeds placed in water or fruit juice are consumed in Mexico and known as chia fresca. The soaked seeds are gelatinous in texture and are used in gruels, porridges, and puddings. Ground chia seed is used in baked goods including breads, cakes, and biscuits.

Chia sprouts are used in a similar manner as alfalfa sprouts in salads, sandwiches and other dishes. Chia sprouts are sometimes grown on porous clay figurines which has led to the popular U.S. cultural icon of the Chia Pet.

The seeds can also be placed in water, juices or tea producing a mucilage which can be consumed as a beverage.
veghead February 22, 2012
This looks amazing. I just discovered chia seeds and I have an obsession with sumac, mint, and cumin. So excited to try this. Thanks for sharing!