Cook the Perfect... Greek Dips
Tonia Buxton demonstrates how easy it is to make your own tahini, houmous and tirokafteri
Tahini Dip
Serves 4 as meze
Ingredients:
3 tbsp. tahini paste
2–4 cloves of garlic, crushed
Juice of 2–3 lemons
2 tbsp. olive oil
Sea salt
Garnish with freshly chopped flat-leaf parsley and paprika/chilli powder
Method:
Using an electric blender, whizz all the ingredients together until smooth. Blend in just enough cold water to form a consistency similar to thick pouring cream.
Cover and chill
Serve in a small dipping bowl and drizzle on a little extra virgin olive oil then garnish with parsley and a pinch of paprika or chilli powder.
Tip: Stir tahini thoroughly in the jar before using as the sesame oil will settle on the top over time.
Houmous
Serves 4
Ingredients:
400g dried or canned chickpeas
3 tbsp. tahini paste
Juice of 2 lemons
5 cloves of garlic, crushed
3 tbsp. extra virgin olive oil
A pinch of salt, to taste
A drizzle of extra virgin olive oil
Freshly chopped flat-leaf parsley
A pinch of paprika
Method:
If using dried chickpeas, measure into a colander and wash under cold running water. Soak in cold water overnight. Rinse, tip into a large saucepan, cover with water, add salt and bring to a steady boil. Cover then simmer for 1–1½ hours or until tender. Drain thoroughly, reserving approximately 200ml of the cooking liquor.
If using canned cooked chickpeas, drain, reserving the brine, rinse under cold running water, drain again and tip into a large bowl, holding back a handful to garnish.
Mash the chickpeas either by hand for a more rustic dip or use a blender for a smoother consistency.
In another bowl mix together the tahini, lemon juice, some of the reserved chickpea brine and garlic to a smooth but runny consistency. Mix into the chickpea purée.
Adjust the consistency and flavour as you like, with either extra lemon juice or chickpea brine. Season to taste with salt.
Cover and chill for several hours to allow the flavours to develop.
Serve garnished with a drizzle of olive oil, chopped parsley and the reserved chickpeas or ground paprika.
Tirokafteri
Serves 4–6
Ingredients:
350g feta cheese
250g thick Greek yoghurt
1 small Bird’s eye chilli (deseeded for less heat)
100ml olive oil
4 tomatoes, diced
A drizzle of extra virgin olive oil
Method:
Crumble the feta cheese into a bowl.
Blitz together the yoghurt and chilli until smooth.
Mix the blended yoghurt and the oil into the feta.
Chill in an airtight container until required (for up to 5 days)
To serve, spoon into a shallow plate or bowl and top with the diced tomato and a drizzle of extra virgin olive oil.
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