• Tracy Davies

Zesty Carrot Tzatziki




This dip is so simple to make and is packed full of fresh, zesty flavours, making it perfect to serve as a dip, or an accompaniment to a main meal. But trust me, you'll want to make extra as it won't last long!



Ingredients

  • 300 grams Greek natural yoghurt

  • 2 cloves roasted garlic, mashed

  • 250 g carrots

  • ½ teaspoon sea salt

  • 1 teaspoon honey

  • 1 teaspoon ground cumin

  • ½ teaspoon cayenne pepper

  • Zest of 1 lemon

  • 2 Tablespoons of lemon juice

  • Extra virgin olive oil, for drizzling

  • Cumin seeds, for sprinkling

  • Flatbread, to serve



Directions

  1. Finely grate the washed carrots, then season with sea salt and set aside for 10 minutes. Using a clean muslin cloth or paper towels, place the carrots in the centre and squeeze out any excess moisture.

  2. Place the yoghurt, garlic, honey, cumin, cayenne pepper, lemon zest & juice, and carrots in a large mixing bowl and mix until combined.

  3. Pour the tzatziki into a serving bowl and drizzle over a little olive oil. Sprinkle with cumin seeds and serve with flatbread. Enjoy!


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