Quick dipping!

Herbed Yoghurt Dip

Having a range of dip recipes up your sleeve for drop-in guests or a planned event is a good thing to have! I like to have a variety of textures and flavours so have collated a few recipes that are tasty and easy to make. I have used the herbed yoghurt dip with my Yoghurt Flatbread – a perfect combo!

The hommous recipe is one I have had floating around forever so I’m not sure where it comes from. The herbed yoghurt dip recipe is from www.taste.com.au

The best thing is, you don’t really need a Thermomix at all for these recipes!

Herbed Yoghurt Dip

  • Servings: 10-12
  • Difficulty: easy
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Ingredients

  • 1 clove garlic
  • Finely grated rind of 1 lemon
  • 110g herbs (I used dill, parsley and mint. You could also use a mix of others such as chives, coriander, basil)
  • 200g Greek-style plain yoghurt

Method

  1. Add garlic to bowl and chop, 3 secs/ speed 6. Scrape down sides
  2. Add herbs and chop 3 secs/ speed 6. scrape down sides and repeat if necessary.
  3. Add lemon rind and yoghurt to bowl
  4. Mix together, backwards, speed 2 for about 20 seconds. Add an extra 10 seconds if needed.
  5. Put in a bowl and garnish with a sprig of dill or parsley. Serve with seed crackers.

And now for the amazing hommous (or hummus) recipe…

Classic Hommous

  • Servings: 10-12
  • Difficulty: easy
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Ingredients

  • 1 can of chickpeas, drained (approximately 400g. I used 2 tetra packs which equalled to about 420g)
  • 2 cloves garlic
  • 20g tahini paste
  • 20g olive oil
  • juice of one large lemon or 2 small lemons
  • 1 teaspoon of cumin (ground)

Method

  1. Add garlic to bowl and chop 3 seconds/speed 6. Scrape down sides.
  2. Add remaining ingredients to bowl and blitz for 10 seconds, speed 6. Scrape down sides. Repeat. At this point, you will need to decide how you like your hommous. Personally, I like it smooth and not too thick, so blend for a little longer after adding some warm water, about 10g.
  3. Put in a bowl, sprinkle with paprika or extra cumin. Serve with seed crackers and other dips on a platter.

I hope these get you through the festive season!

SM

Herbed Yoghurt Dip, served with shredded chicken, salad and yoghurt flatbread

Yoghurt Flatbread – quick, easy, tasty!

Delicious yoghurt flatbread

My sister gave me this recipe and I thought it would be perfect to adapt to the Thermomix. The original recipe is from Gourmet Traveller,  part of a trio of recipes, the others I am yet to try (perhaps a post for the future!).

This is a quick recipe and makes 4 large flatbread or 7-8 smaller ones. As yet, I haven’t tried doubling the recipe. I usually avoid using wheat flour, but when I do use it, I buy organic wheat flour, preferably locally grown, which I am lucky enough to be able to buy here.

Yoghurt Flatbread served with shredded chicken, lettuce, avocado and herbed yoghurt dip

I served this with shredded chicken using leftovers from Lala’s Kitchen Creamy Butter Chicken Recipe (amazing!! – I used chicken breast fillets in the recipe), Herbed Yoghurt Dip, avocado and some lettuce. I’ve also served it with chicken curry but made smaller flatbread shapes for this meal.

The dough is rather sticky, so extra flour on your hands will help. I suggest rolling it between baking paper when you get to that point in the recipe.

 

Yoghurt Flat Bread

  • Servings: 4 large
  • Difficulty: easy
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Delicious yoghurt flatbread

Ingredients

  • 300 g plain flour
  • 150g lukewarm water
  • 7 g dried yeast
  • 100g thick Greek-style yoghurt, at room temperature
  • 10g olive oil
  • Extra oil to cook the flatbread (I used coconut oil)

Method

  1. Add flour to Thermomix bowl
  2. Put water and yeast in a jug with a pinch of flour and mix well. Wait 2-3 mins until it starts foaming.
  3. Add yeast & water mix to jug, with yoghurt and oil.
  4. Using the ‘dough’ setting, mix for 3 mins 30 seconds.
  5. Remove from Thermomix bowl (you can leave it in a lightly oiled bowl covered with a tea towel until you cook them)
  6. Divide dough into 4 separate balls (or more for smaller flatbread). Roll out on a lightly floured surface into rounds, using baking paper if needed (it can be sticky).
  7. Heat fry pan and extra oil. Cook each piece until they are golden brown. They should puff up a bit.
  8. Serve warm with the toppings of your choice.

I have tried this recipe with a mix of coconut flour and plain flour. I used 120g plain flour and 180g coconut flour. Coconut flour absorbs lots of liquid and they were a little on the dry side and not as flexible as 100% wheat flour but they were delicious with coconut curry.