Saturday, 9 April 2011

Middle Eastern Avocado Dip and Tahini & Yoghurt Dressing

Kitchen Play List: Joe Cocker ~ Bye Bye Blackbird
                                     Melissa Etheridge ~ Into the Dark
                                     Newton Faulkner ~ People Should Smile More
                                     Il Divo ~ Ave Maria
                                     Mr. Buble ~ Cry Me A River
                                     Foo Fighters ~ M.I.A
                                     Shelby Lynne ~ Breakfast in Bed

Now these are the wonderful final recipes from the Middle Eastern Inspired meal I cooked a few days ago. The Avocado Dip is simple to make and tastes good when used with the wholemeal pitta and carrot sticks which I served them with. The Tahini & Yoghurt Dressing tasted lovely with the hot meal but not so much the next day as a salad topping! Don't know until you try eh? lol I hope you try them...the recipes are from A Vegan Taste of the Middle Eastby Linda Majzilk.

Avocado Dip
(Recipe from A Vegan Taste of the Middle East)

2 medium Avocados
2 rounded tbsp light tahini
2 tbsp olive oil
2 tbsp lemon juice
2 garlic cloves, crushed
black pepper

Peel the avocados and mash them in a bowl with the lemon juice until smooth. Add the tahini, olive oil and garlic and season with black pepper. Mix very well, transfer to a serving dish and sprinkle with the paprika. 

Tahini & Yoghurt Dressing
(Recipe from A Vegan Taste of the Middle East)

2 rounded tbsp light tahini
5 rounded tbsp plain soya yoghurt
1 tbsp lemon juice
1 garlic clove, crushed
1 rounded tsp parsley
black pepper

Combine all the ingredients and serve chilled.