Making Tahini and Yoghurt Dip with Zhoog
This creamy tahini and yoghurt dip with zhoog is the perfect blend of nutty, tangy, and spicy. A gorgeous, healthy dip served with raw vegetables and edible flowers.
Tahini and Yoghurt Dip with Zhoog – Creamy, Spicy & Beautifully Fresh
This isn’t just any dip—it’s a bold, creamy, and eye-catching showstopper. The nutty depth of tahini is balanced by tangy Greek yoghurt, blended to velvety smoothness and finished with a punchy swirl of zhoug, a spicy coriander-based condiment.
Garnished with crunchy pumpkin seeds and edible flowers, this dip is both nourishing and gorgeous. Pair it with a rainbow of raw vegetables for the ultimate fresh and healthy snack or party plate.
Serves:
300 ml
Time to Prepare:
10 min
Time to cook or cure:
0
Skill
Emulsion
Serves:
300 ml
Time to Prepare:
10 min
Time to cook or cure:
0
Skills:
Emulsion
Ingredients & Tools
Ingredients
For the Dip:
150 ml tahini (sesame paste)
100 ml thick Greek yoghurt (goat’s yoghurt works too)
1 teaspoon salt
Water (as needed, for texture)
To Top:
1 tablespoon zhoog
A handful of pumpkin seeds
Edible flowers (e.g., cabbage blossoms, calendula, nasturtium)
For Dipping:
Lettuce leaves
Carrot sticks
Sliced kohlrabi
Celery stalks
Cucumber batons
Tools
Wand blender (immersion blender)
Measuring jug
Tablespoon
Mixing bowl or wide-mouth glass jar
Serving bowl and platter
Useful guidelines
Tahini thickness varies – adjust with water until creamy but scoopable.
Yoghurt options: Use full-fat Greek or goat yoghurt for best consistency.
Zhoog note: This coriander-chili paste brings heat and freshness. If store-bought, taste-test for spice levels.
Serving tip: Decorate just before serving to keep flowers and seeds crisp and fresh.
Directions
Simply follow these steps in order to make Tahini and Yoghurt Dip with Zhoog
Make the Dip
In a jar or mixing bowl, blend 150 ml tahini, 100 ml Greek yoghurt, and 1 teaspoon salt using a wand mixer. Blend until smooth.
Adjust Consistency
If the dip is too thick or lumpy, add a small splash of water and blend again until velvety and dippable.
Prepare Vegetables
Wash and slice your selection of raw veggies—think carrot sticks, cucumber spears, celery, kohlrabi, and lettuce leaves.
Assemble & Garnish
Spoon the dip into a small serving bowl. Swirl in 1 tablespoon of zhoog gently, allowing visible green streaks. Sprinkle with pumpkin seeds and decorate with edible flowers.
Serve
Arrange vegetables around the bowl and serve immediately. A perfect, wholesome starter or centerpiece for your next gathering.
Storage
Dip only: Store covered in the fridge for up to 3 days. Stir well before serving.
Vegetables: Slice fresh as needed for best crunch and color.
Zhoog swirl & flowers: Add just before serving for best presentation and flavor.
Perfect For:
Healthy snacking
Party platters and grazing boards
Plant-forward appetizers
Summer lunches
Cooking retreats or workshop settings
Fermented Vegetables
Recipe Categories
