300g Greek yoghurt
200 ml water
1 bunch fresh mint (approx. 100g)
juice of 1 lemon
2-3 cloves of garlic (peeled)
0.5 tsp salt
You’ll need a blender!
Preparation time: 15 mins
Pick all the mint leaves and place in the blender (discard the tough thick ends of the mint stems). Whack the blender on to chop up the mint while it’s still dryish – we find you get a finer mixture this way. Keep blending, adding the garlic, lemon juice and salt. Pause blending to add the tahini, yoghurt and just over half the water and turn the blender back on.
At this stage you should add the rest of the water gradually but be careful, tahini is funny stuff and before it becomes more liquid it can almost solidify when water is added and it is shaken up or blended. Make sure you don’t add too little and over-work your poor blender! With the extra water the mixture should start to loosen up. Keep adding water if you think the mixture is too thick until it is roughly the consistency of double cream. Scrape down the sides of the blender with a spoon to incorporate all the ingredients and blend a bit more if necessary.
This should keep in the fridge for a week or you can freeze it for later use!