Monday, 11 August 2014

Houmous, Tzatzki & tomato and red pepper dips

I had these at the weekend as part of a greek style meze with peppers, carrots, pitta, beef koftas & cucumber to dip in. Very tasty!
Makes a large bowlful, enough for at least 4 servings.
Syn free
1 tin chickpeas (save 1/4 of the water, drain the rest)
200g fat free greek yoghurt
2 cloves of garlic, crushed
2 tsp of lemon juice
salt & pepper
Blend all ingredients together using a blender or hand blender.
If it tastes bland, add more seasoning or garlic until it is to your taste.
If it is lumpy, you can use sieve to smoothen it out or blend longer.
Again makes a whole bowlful, with the mint sauce is 0.5 syn for the whole bowl but makes at least 4 servings.
200g fat free greek yoghurt
1 tbsp mint sauce
Approx 1 inch of cucumber finely chopped
Mix all ingredients together, more sauce or cucumber can be added to taste.
Tomato & red pepper dip
Makes one large bowl, syn free
2 large red peppers, stalk and seeds removed but kept whole
1 large beef tomato
Salt & pepper
1/2 tsp paprika
Roast the peppers and tomato whole for 10-15 minutes until skins start to split and peel.
Remove the skins and cut into smaller pieces.
Blend with the paprika, salt and pepper until smooth.
Chill for a few hours before serving.

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