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.

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.

Serves:

300 ml

Time to Prepare:

10 min

Time to cook or cure:

Skill

Emulsion

Serves:

300 ml

Time to Prepare:

10 min

Time to cook or cure:

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.