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
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.
Place the yoghurt, garlic, honey, cumin, cayenne pepper, lemon zest & juice, and carrots in a large mixing bowl and mix until combined.
Pour the tzatziki into a serving bowl and drizzle over a little olive oil. Sprinkle with cumin seeds and serve with flatbread. Enjoy!
