It’s time for fresh garlicky goodness
It’s summertime and there is an abundance of fresh herbs. On hot days we tend to want to eat light and fresh meals, like salads, fresh fruit, and dips. We all know how popular dips are when we are hosting a party or get-together, and tzatziki is no exception.
Traditionally made with yoghurt, garlic, citrus, mint and cucumber, this is a cool dip that packs a garlicky-minty-zesty punch. In its versatility, you can eat it with chips, crackers, in a sandwich as a spread, and so on. Originating from Greece or Ottoman Empire at large, you can also find similar variations in the Middle East and Macedonia.
In the summer I grow multiple herbs on my balconies, such as Moroccan mint, spearmint, dill, various basils, oregano, chives and so on. Of course, you can make tzatziki with dried herbs, but if it’s summer where you are, why not take advantage of these beautiful plants while they’re fresh?
Quick tips
The recipe below is vegan and can be made to be AIP-friendly if you replace the almond yoghurt with coconut yoghurt. I used Silk’s rich unsweetened plain almond yoghurt. I like it because it doesn’t taste sweet and is comparable to using that rich and unctuous Greek yoghurt.
Being exceptionally easy and quick to make, the only special tool that I recommend you use is a garlic press. If you don’t have one, finely chop the garlic on a cutting board, then sprinkle a little bit of salt onto it. Next, use the flat blade of your knife to press into the garlic. This will help to express the oils more easily (which is what we want, for added flavour and nutritional benefits).
Actually, you can use the same trick (pressing with salt and a knife) with your fresh herbs, if you want to draw out more flavour. Who knew! And although in this tzatziki recipe I only recommend lime juice, adding a bit of lime zest would add some punch to the mélange. If you only have lemons, use those instead!
This tzatziki recipe post is tied to my “Dinner amongst friends and spices” post, featuring a spread of various Mediterranean-style recipes that I made in anticipation of some friends coming over this summer.
This dip would pair well with my red lentil falafel recipe – check it out!
Vegan Tzatziki dip
Equipment
- 1 Garlic press optional to use – see notes above
- 1 Citrus grater/zester optional to use- see notes above
Ingredients
- 2 cups vegan unsweetened plain yoghurt thick Greek-style yoghurt
- 1-2 cloves fresh garlic minced and pressed
- 1 Lebanese cucumber minced
- 1/2 cup fresh mint leaves chopped
- 1/2 lime juice squeeze the juice from half of a lime, or lemon
- 1 tsp lime peel zest optional
- salt and pepper, to taste
- 1 tsp dried or fresh dill, or parsley (depending on preference) optional
- 1/2 tbsp extra virgin olive oil
Instructions
- Add the plain vegan unsweetened yoghurt to a bowl (typically either coconut or almond yoghurt)
- Press the cloves of garlic (1-2 cloves, as preferred), and chop the cucumber (minced or finely chopped, as preferred)
- Chop the fresh mint and other herbs, as desired
- Juice the lime or lemon and add the olive oil to the yoghurt, with salt and pepper and optional citrus zest
- Stir all of the ingredients into the yoghurt and adjust the ingredient ratios as desired
- Let sit in the fridge for about 10 minutes to let cool and the flavours be absorbed into the yoghurt prior to serving
