Sunflower-seed dip with crudités

Name: Sunflower-seed dip with crudités
Prep time: 20 min
Ingredients: 1 tsp cumin seeds; 150 gm sunflower seeds, soaked in cold water for 20 minutes, drained, plus extra seeds, to serve; 1 garlic clove, coarsely chopped; 240 gm plain yoghurt, strained in a muslin-lined sieve for 1 hour; Juice of 1 lemon, or to taste; 2 tbsp extra-virgin olive oil, plus extra to serve; 1 cup mixed mint and dill, finely chopped; Crudités, such as witlof leaves, sliced cucumber and sliced radish, to serve

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Prep Time: 20 minutes

Servings: 12

Cost: $1.99 /serving

Author : Lisa Featherby

lemon yoghurt

Ingredients

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1 tsp cumin seeds150 gm sunflower seeds, soaked in cold water for 20 minutes, drained, plus extra seeds, to serve1 garlic clove, coarsely chopped240 gm plain yoghurt, strained in a muslin-lined sieve for 1 hourJuice of 1 lemon, or to taste2 tbsp extra-virgin olive oil, plus extra to serve1 cup mixed mint and dill, finely choppedCrudités, such as witlof leaves, sliced cucumber and sliced radish, to serve

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Instructions

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Step 1

Dry-roast cumin seeds in a small frying pan until fragrant (30 seconds to 1 minute), then crush with a mortar and pestle to a fine powder. Process cumin with soaked sunflowers seeds and garlic in a blender to a coarse paste, then add remaining ingredients except herbs and process, gradually adding a little water (about 100ml) until smooth. Transfer to a bowl, season to taste and refrigerate to chill (2 hours).

Step 2

Stir herbs into dip, top with extra oil and sunflower seeds and serve with crudités.