Makes : ¾ Cup
Ingredients :
- Roasted Sesame seeds – 2 tablespoons (keep a watchful eye they roast quickly, careful not to burn them)
- Mint leaves – 20
- Chopped Parsley – 1 tablespoon, use the leaves and stem
- Garlic cloves – 4
- Olive oil – 2 tablespoons
- Hung curd/plain Greek yoghurt – 1 cup full
- Salt to taste
Method :
- Blend mint leaves, parsley, garlic, roasted sesame seeds and olive oil to a smooth paste.
- Empty contents into a bowl, gently fold in the hung curd and salt until well incorporated.
- Bottle, refrigerate and use as required. Ideally use within 3 days.
- If you plan to use this as a dip for crackers, pita bread, toast or chilled julienned vegetables (cucumber, carrots, broccoli, zucchini etc) then add in some roasted finely chopped garlic and crushed black pepper.