First let me say … This is *way* easier to make than it sounds. 😉
Goat milk yogurt can be tricky to find but it tends to be better for us than the milk that we’re used to … easier to digest and less allergenic. Look for goat milk yogurt near you.
Cow’s milk contains a form of casein that can aggravate the immune system whereas goat milk contains a totally different form. Often people with allergies to dairy don’t experience the same issues with goat milk products. Ask your doctor and see how you feel!
If you do eat regular yogurt, feel free to substitute your favorite.
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Zucchini with Moroccan Dip Recipe
Creamy Tahini Dip
- 1/4 cup tahini
- 1/4 cup goat milk yogurt *
- 1/4 cup water (to desired consistency)
- 1 1/2 tbsp extra virgin olive oil
- 1 garlic clove, chopped
- 1/8 tsp ground cumin
- 1/4 tsp kosher salt
Dukkah Seed Sprinkles
- 1 tbsp & 2 tbsp sunflower seeds
- 1 1/2 tsp coriander seeds**
- 1 1/2 tsp cumin seeds**
- 2 tbsp hazelnut meal
- 1/2 tsp & 1/4 tsp salt
- Zucchini or celery, sliced into strips
Mix all dip ingredients together until creamy, adding water til it’s a consistency you like. Place into serving bowl, using a spoon to scoop out a well where the dukkah seed sprinkles will live.
Toast all sunflower seeds with salt to taste in small frying pan. Set aside. Heat coriander and cumin seeds over medium heat in dry pan for a few minutes til they become fragrant. Pulse coriander and cumin in coffee grinder or small bullet blender til fine. Add 1 tbsp sunflower seeds, hazelnut meal and 1/4 tsp salt and pulse again.
Sprinkle over tahini dip in a generous little pile. Scoop up dip with veggies and enjoy!
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* If you do eat regular yogurt, feel free to substitute your favorite. You can also use nondairy yogurt like coconut or almond milk yogurt.Â
** Seeds are said to be more flavorful but if you don’t have them, feel free to substitute ground or powdered coriander and cumin in the same amounts as listed in the recipe.
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