So read along to discover my vegan yogurt shoot-out to find the best vegan yogurt for your tzatziki, my step by step preparation photos and of course my delicious recipe and vegan dish pairing suggestions for you to make the best dairy-free tzatziki you have every had!

What is tzatziki?

Tzatziki is a creamy, yoghurt based sauce, flavoured with minced garlic, grated cucumber, olive oil and vinegar. Tzatziki is commonly served as a dip, paired with sticks of cucumber and carrots or as part of a maze platter, together with some crusty bread and toasted pita breads! 

The secret behind the traditional Greek tzatziki is its yoghurt. Traditionally, tzatziki is made with Greek yoghurt, which is different from your usual yogurts because it is strained and the excess milk whey is removed. 

This straining process results in a much thicker yogurt that is also tangier and much creamier than plain yogurt. However, if you have ever tried a Vegan Tzatziki sauce before, you may have noticed that it just didn’t taste the same as the original. Why? It’s all because of the yogurt…

So, to make my Vegan Tzatziki taste just like the original I knew I had to find the best vegan yoghurt, one that tastes just like a strained Greek Yogurt. But how?

I tried all of the Greek style vegan yogurts available at your local supermarket – both branded and own brand, as well as their variations – soy, oat and coconut based.

I also tried the popular home-made “yogurts” which are made with ground up cashew nuts and soy. And I finally found one that is virtually indistinguishable from the original! 

So let’s get started! 

Vegan Tzatziki Ingredients

To make your dairy-free Vegan Tzatziki sauce to perfection you’ll need a handful of ingredients:

1. Vegan Yogurt: This is the base of your dairy-free vegan tzatziki. You will need a yogurt that is neutral in flavour, creamy and tangy, that has no hints of sweetness. Most vegan tzatziki recipes use either cashew nuts or soy to make the yogurt base. However, these just don’t taste the same as a traditional strained Greek Yoghurt. Luckily  there is one natural vegan yogurt that tastes just like the original – check out my vegan yogurt shoot out below for more!
2. Cucumber: You’ll need around half a cucumber to make your vegan tzatziki. The cucumber will add freshness to the tzatziki sauce, together with a crunchy bite to it.
3. Garlic: Arguably the most important flavouring in your tzatziki! Depending on how “spicy” you like it, use 2-4 cloves. Make sure you mince them using a garlic press to extract all their delicious aromas and flavors!
4. Olive Oil: Extra virgin olive oil is a must. It will add a delicious earthy, nutty flavor to your tzatziki, complementing the creaminess of the yogurt.
5. Vinegar: A dash of plain white wine vinegar will cut through the creaminess of the yogurt, giving your vegan tzatziki a slight acidity. If you don’t have white wine vinegar, a cider vinegar also works great.
6. Salt, Pepper and (optionally) herbs: While the traditional greek tzatziki does not call for any herbs, if you like yours a bit more fragrant, you can try adding some chopped dill or mint!

Picking the right yogurt for your vegan tzatziki 

Since the basis for your vegan tzatziki is the dairy-free yogurt, we need one that closely resembles the taste, consistency, and color of the traditional strained Greek yoghurt. What we are looking for is:

1. Creamy: The texture of the vegan yogurt needs to be thick, creamy and by no means watery. 
2. Tangy: The vegan yogurt needs to have a tangy aftertaste and a hint of sharpness to its flavour. 
3. Neutral in flavor: Ideally the vegan yogurt needs to be neutral in taste, without a sweet or fruity aftertaste. A neutral base will allow the flavours of the garlic, cucumber and the optional dill or mint to come through. And of course, it must not have an artificial aftertaste!
4. White in color: The vegan yogurt needs to have a white or off-white color, to resemble the original as closely as possible.

With that in mind, I bought all the vegan yogurts I could find at my local supermarket and taste tested them to see how they compare against the original.

I tried both brand named ones as well as a store own brand as well as their three major variations – soy, oat and coconut based. And there was one clear winner! 

The best yogurt for your Vegan Tzatziki: Oatly Oatgurt Greek Style

Without a doubt, the Oatly Oatgurt Greek style dairy free yogurt is the best for making your vegan Tzatziki. I was admittedly surprised when I tasted it for the first time. It tasted exactly the same as a strained Greek Yoghurt. So much so that I decided to do a blind test between it and my regular, usual strained Greek Yogurt. I could not distinguish the two! 

Its consistency is thick and creamy, just as you would expect from a Greek yogurt. Its color is a beautiful slightly off-white shade. 

When tasting the Oatly Oatgurt Greek Style yogurt, you initially get that sharp tangy flavor, together with a velvety, smooth taste in the mouth. Thankfully, it also did not leave any artificial aftertaste. This is a beautiful vegan Greek Yoghurt, ideally suited for savoury dips, like our dairy-free, vegan tzatziki!

How did the remaining vegan yogurts in my round up taste like? Read on to find out!

Alpro Greek Style Oat vegan yogurt

I had high hopes for this one. After all, it is also an oat based yogurt, just like my favorite, the Oatly. However, when I opened it I was surprised by its color and texture.

The Alpro Greek Style Oat yogurt was a lot more jelly like, feeling almost like a creme brûlée in texture. Its color was also slightly more off-white than the Oatly. 

When tasting it, it was obvious that this yogurt is much sweeter than the Oatly and the traditional Greek yogurt. The tangy, sharp “bite” I was expecting was not there. You definitely don’t want to be making a savoury dip with this one!

Thankfully, it also did not leave an artificial aftertaste but rather one that had a hint of oats. All in all, it tasted like a delicious desert and it would go great with some chopped up fruit or biscuits, like my delicious quick and easy Greek yogurt desert!

Alpro Greek Style Coconut vegan yogurt

With the Alpro Greek Style Coconut vegan yogurt being coconut based I expected it to be sweet and, of course, taste like coconut milk!

And indeed that is exactly how it tasted! It was fairly sweet, velvety in texture with a hint of sharpness and tanginess. Its consistency was thick and very, very creamy. As expected, it left a slight coconut aftertaste, like the you’ve drunk coconut milk.

What really impressed me with the Alpro Greek Style coconut yogurt was its color. It was bright white, much whiter than all the rest, including the original Greek Yogurt! 

Finally, while I loved its taste, it would not be suitable for a savoury dip, like my vegan tzatziki sauce. However, its deliciously creamy texture and sweetness would work amazingly well with some chopped up fruit as a light dessert! 

And lastly – Tesco’s Free From Soy vegan yogurt

I must admit, I was disappointed when tasting Tesco’s Free From Soy vegan yogurt. Being soy based, I was expecting a neutral flavor that could be a good alternative to the Oatly and similar to the original Greek yogurt. 

However, I was disappointed. Firstly, its consistency was very watery and not creamy at all. Texture wise, from the ones I’ve tested, it resembled the original strained Greek yogurt the least.

Looking at the nutritional label, that shouldn’t come as a surprise. It has the least amount of fat among all of the vegan yogurts I tested.

Secondly, its taste had a strong hint of soy coming through with a very little sharpness and tanginess. While it had no hint of sweetness, it also left a weird aftertaste that felt very artificial.

Unfortunately this yogurt would not be suitable for a vegan tzatziki. Also due to its odd aftertaste I could not imagine myself using it for a fruit or biscuit based dessert either. 

How to make a vegan, dairy-free, Tzatziki sauce

Making your vegan tzatziki sauce is super simple. Start by pouring the yoghurt in a large bowl. Then, grate your cucumber using a box grater. You don’t need to peel the cucumber – just cut it in half and grate it! 

Tip: The cucumber is quite watery. After you’ve grated it you’ll need to squeeze it with your hands over your sink to remove any excess moisture. When it’s dry, place it in your bowl.

Now let’s peel and press the garlic. Grab a couple of garlic cloves, gently press down on them using your hands and peel them. Then, use your garlic press to squeeze them on your bowl.

Finally, add your olive oil, vinegar, a pinch of salt and some freshly ground pepper and mix it all together. Give your vegan tzatziki a taste and add some more salt if it tastes bland.

If you’d like your dairy-free tzatziki sauce a bit more creamy, add a little bit more olive oil and mix. This is also the time to add any chopped up herbs, if you’re using them. Finally top it off with some olives and chopped up cucumber for some extra crunch!

Storing your Vegan Tzatziki

To store your vegan tzatziki, wrap your bowl with some cling film (plastic wrap) and pop it in the fridge. It will keep for approximately 4 days. When you want to use it, take it out of the fridge, mix it so any liquids that may have come out are incorporated and serve.

What to serve your Vegan Tzatziki sauce with?

This vegan yogurt sauce is super versatile and goes well with pretty much any savoury dish you can imagine!

I love serving it with some sliced up cucumber and carrots as a simple dip to start our dinner as well as as part of a vegan meze platter and as a side to some delicious Greek vegan dishes.

Below are my top recommendations and serving suggestions!

As part of a Vegan Meze Platter:

• Greek Pita bread
• Greek “village style” rustic bread
• Hummus dip
• Crispy Greek Fried Eggplant
• Crispy Fried Zucchini – Courgette Fritters
• Greek Dolmades (stuffed vine leaves with rice)
• Authentic Greek Fava Recipe (Yellow Split Peas Puree)

As a side dish to a vegan dish:

• Vegan moussaka with lentils
• Greek Peas And Potato Stew With Tomatoes
• Country-Style Greek Potato Stew
• Delicious Briam Recipe (Greek Mixed Roasted Vegetables)
• Traditional Greek Green Beans
• Chickpea Fritters Recipe (Revithokeftedes)
• Traditional Greek Kolokithokeftedes (Fried Zucchini/Courgette Balls)
• Tinos Fennel Fritters
• Tomatokeftedes (Fried Santorini Tomato Balls / Tomato Fritters)

Vegan Tzatziki Sauce Recipe

(94 votes, average: 4.97 out of 5)
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• Author: Eli K. Giannopoulos
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 10 minutes
• Yield: 1 bowl
• Category: Dips
• Cuisine: Greek
• Diet: Vegan

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Description

This is my ultimate Vegan Tzatziki recipe! Deliciously creamy, refreshing and, best of all, even though its dairy-free, it tastes just like the original!

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Ingredients

• 1 tub of Oatly Oatgurt Greek Style Vegan Yogurt (or similar alternative)
• 1/2 large cucumber
• 2–3 garlic cloves, minced
• 4 tbsp extra virgin olive oil
• 1 tbsp white wine vinegar
• a pinch of salt and pepper
• 1 tsp chopped dill or mint (optional)
• 1 tbsp black olives

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  Country-style Greek Potato stew…

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Instructions

1. To prepare your vegan tzatziki start by pouring the vegan yoghurt in a large bowl.
2. Wash your cucumber, cut it in half and grate it using a box grater in a second bowl. You don’t need to peel it, just grate it whole. Using your hands, squeeze your cucumber shreds until all the water has come out. Place your dried out cucumber in the yoghurt bowl.
3. Then, peel your garlic cloves and using a garlic press squash them into your bowl.
4. Finally add your olive oil, vinegar, a pinch of salt and freshly ground pepper and mix it together using a spoon. Taste your tzatziki and, if it feels bland, add some more salt, mix it and taste it again.
5. If you’re using any herbs add them now and using your spoon mix your vegan tzatziki again.
6. Finally top your vegan tzatziki off with some olives, some chopped up cucumber and a drizzle of olive oil.
7. Enjoy!

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Keywords: vegan tzatziki, vegan yogurt sauce, vegan tzatziki sauce, vegan yogurt and cucumber sauce

The post Vegan Tzatziki Sauce Recipe (dairy free) appeared first on My Greek Dish.

It is commonly served as part of a meze platter together with some tzatziki, hummus, taramasalata, Skordalia, melitzanosalata (aubergine dip), tirokafteri (spicy feta cheese dip), fava (Yellow Split Peas Puree) and some delicious beef meatballs and lamb meatballs. Of course also by itself, with warm crusted bread or pita bread.

Cypriot Talatouri sauce recipe – Mint or no Mint?

Everyday we receive messages from our readers, asking if the traditional Tzatziki recipe is using mint or not, and if lemon juice or vinegar. So we decided to write about this traditional Cypriot dip, that is called Talatouri, which is also a yogurt based sauce very similar to Greek tzatziki.

The traditional Cypriot Talatouri recipe is made with fresh or dry mint and lemon juice instead of vinegar. These are the main differences from the Greek version of Tzatziki sauce, but we love them both! Hope you enjoy it!

Cypriot Talatouri sauce recipe – Tips to achieve the perfect texture

Talatouri is a classic yogurt, garlic and cucumber sauce. It is a very simple and easy recipe, but in order to achieve the perfect texture you have to pay attention to the details.

The main ingredients for this traditional Cypriot Talatouri sauce recipe are plenty of garlic and creamy thick Greek yogurt. If you like garlic then this is definitely a recipe made for you and if you are not afraid of the smell use a little extra… Your tastebuds will thank you!

Probably the most important part when making a Cypriot Talatouri sauce recipe is the preparation of the cucumber. You need to use seedless cucumber or if you are using a seeded one, make sure to remove the seeds. Cucumber seeds bring along a little too much moisture in the Talatouri sauce, so their texture is not what we are looking for.

Grate the cucumber, using the large holes of the grater and dry it really well. We want to remove as much of the moisture of the pulp as possible, so that the Talatouri remains creamy.

When preparing this traditional Cypriot Talatouri recipe, it is very important to use the garlic minced or grated (not chopped) in order to avoid lumps and a mouthful of garlic..

For that perfect velvet and rich texture make sure to use Greek strained yogurt, as it is smoother and creamier than other yogurts and make sure to use it cold. Find out how to make Greek yogurt from scratch with my super easy recipe!

Enjoy this authentic Cypriot Talatouri sauce recipe with a juicy souvlaki or with some warm pita breads! And if you are a vegan, take a look at my vegan tzatziki sauce recipe, where I take you through the best yogurts to use as well as how to make it so it tastes just like the original!

Talatouri recipe (Cypriot tzatziki sauce with mint)

(482 votes, average: 4.87 out of 5)
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• Author: Eli K. Giannopoulos
• Prep Time: 10 min
• Cook Time: 0 min
• Total Time: 10 minutes
• Yield: 3 cups
• Category: Dips
• Cuisine: Cypriot

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Description

Mint or no mint? Everyday we receive messages from our readers, asking if the traditional Tzatziki recipe is using mint or not, and if lemon juice or vinegar. So we decided to write about this traditional Cypriot dip, that is called Talatouri, which is also a yogurt based sauce very similar to Greek tzatziki.

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Ingredients

• 1 cucumber
• 2 cloves of garlic, minced
• 1/4 of a cup extra virgin olive oil
• 500g strained Greek yogurt (18 ounces)
• juice of 1 lemon
• 2–3 tbsp chopped fresh mint
• a pinch of salt

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  Skordalia recipe (Traditional…

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Instructions

1. To prepare this traditional Cypriot talatouri sauce recipe, remove the skin and the seeds of the cucumber and grate it into a large bowl. Season with salt and pepper and leave aside for 10 minutes.
2. Wrap the grated cucumber in a towel and squeeze, in order to get rid of the excess water.
3. Assemble the Talatouri sauce. In a bowl, add the cucumber, the minced garlic and olive oil, the yogurt, juice of 1 lemon, mint, a pinch of salt and blend, until the ingredients are combined. Store in the fridge and always serve cold. (Alternatively, if you have a blender, pour in the olive oil and garlic and blend until combined. Then mix with the rest of the ingredients using a spoon. This will help the garlic to mix better with the rest of the ingredients).
4. Prepare this traditional Talatouri sauce for your friends and family and serve as a delicious dip with some warm pita breads aside, or as a sauce for Greek-style souvlaki. Enjoy!

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Nutrition

• Serving Size: 2 tbsps
• Calories: 86kcal
• Sugar: 2.2g
• Sodium: 209.3mg
• Fat: 6.8g
• Saturated Fat: 1.7g
• Unsaturated Fat: 4.9g
• Trans Fat: 0g
• Carbohydrates: 3.1g
• Fiber: 0.2g
• Protein: 4g
• Cholesterol: 5.4mg

Keywords: Talatouri, Tzatziki with Mint, Cypriot Tzatziki Recipe

The post Talatouri recipe (Cypriot tzatziki sauce with mint) appeared first on My Greek Dish.

As you are not restricted to the ingredients used by major food chains for your own homemade hummus you can tinker around with the seasonings, garlic, lemon and tahini to adjust its flavor to your liking. And I can promise you one thing. After you try these homemade hummus recipes, you will never go for the store version again!

In Greece Hummus is commonly served as part of a meze platter together with some tzatziki, vegan tzatziki sauce, talatouri, taramasalata, Skordalia, melitzanosalata (aubergine dip), tirokafteri (spicy feta cheese dip), fava (Yellow Split Peas Puree) and some delicious beef meatballs and lamb meatballs. Of course also by itself, with warm crusted bread or pita bread.

What is the origin of Hummus dip?

The traditional Hummus originates from the Middle East and it is made from cooked then mashed or pureed chickpeas blended with tahini, lemon juice, olive oil and flavored with garlic and spices like cumin or paprika.

A lot of speculation abounds for the origin of the authentic hummus recipe, which in some cases it is claimed to be Greek. Being Greek myself and a hummus addict I would love to claim that too, but the truth is that even though hummus is served in many restaurants in Greece and is reminiscent of Mediterranean dips, I couldn’t be sure about its origin. The fact is, that because hummus has been around for so long, and in so many different variations, the exact origin may be difficult to track.

One very similar dip to hummus that originates from Greece is actually fava dip (click for recipe) from the island of Santorini.

That being said, the one fact that is indisputable is that hummus is delicious and the rest is history. So instead of fighting over the origin of the authentic hummus recipe, lets get started preparing your own homemade hummus with this super easy hummus recipe! And while you are at it, might as well start preparing some warm pita breads (click for recipe)!

Basic 2-step super easy recipe for the perfect homemade hummus

To prepare this easy homemade hummus recipe, all you really have to do is put all the ingredients into a steel blade food processor and pulse until smooth and creamy. Don’t forget to have a taste and adjust the seasoning to your liking. Remember that once the ingredients are in they can’t get out, so it’s best to adjust seasonings at the end.

Tip: If you have an aversion to garlic, start using half the amount this hummus recipe calls for, have a taste and add some more at the end.

Hummus recipe with homemade tahini

To make this homemade hummus recipe you will need the same ingredients as in the basic easy hummus recipe, but this time you will use homemade tahini, which you made from scratch (click for full recipe)! Tahini paste is that it can be stored for several months, so store the rest in an air tight container in the refrigerator and have it ready for next time.

Easy homemade hummus recipe without tahini

Hummus is most commonly prepared using tahini, but if you don’t like tahini or if you don’t have any lying around, then I also included a recipe that doesn’t require tahini. So go ahead, give one of these three delicious homemade hummus recipes a try and be surprised with how easy making your homemade hummus really is!
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3 Easy, Delicious Homemade Hummus Recipes

(538 votes, average: 4.92 out of 5)
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• Author: Eli K. Giannopoulos
• Prep Time: 10 min
• Total Time: 10 min
• Yield: 2 1/2
• Category: Dip
• Cuisine: Greek
• Diet: Vegan

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Description

Discover how to make your own hummus dip with these three delicious, 10 minute recipes! Commercial hummus dip is available almost everywhere, however as we all know, nothing compares to homemade. That’s why I’ve put together a collection of my top three, super easy hummus recipes for you to prepare this delicious dip to perfection!

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Ingredients

Basic 2-step super easy hummus recipe

• 400g boiled or canned chickpeas (14 oz.)
• 3 tbsps tahini
• juice of 1 large lemon
• 4 tbsps extra virgin olive oil
• 2 cloves of garlic, minced
• 1/2– 1 tsp salt
• 1/2 tsp ground cumin
• 2 tbsps water
• a pinch of paprika for garnish

Hummus recipe with homemade tahini

• You will need the same ingredients as in the basic easy hummus recipe, but this time you will use 2 more ingredients to make homemade tahini
• 2 1/2 cups sesame seeds
• 1/4 of a cup vegetable oil

Easy homemade hummus recipe without tahini

• 1 can chickpeas
• 3 tbsps extra virgin olive oil
• 2 tbsps fresh lemon juice
• 1–2 cloves of garlic
• up to 1/4 of a cup water
• 1/2 tsp salt
• 2 pinches of ground cumin
• a pinch of paprika for garnish

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Instructions

Basic 2-step super easy hummus recipe

1. When making a homemade hummus recipe, what really makes a difference is the order that you add the ingredients.
2. For this hummus recipe, start by adding the tahini and lemon juice in a food processor or blender and pulse for about 1 minute, until thick and light in colour. Then the chickpeas go in. Process the mixture, until the chickpeas are minced.
3. Lots of hummus recipes require to remove the skins from the chickpeas. Although this is not difficult it will certainly take some more time, but the truth is, having tested both ways, I am not sure that it is worth the trouble. If you have the time try it for yourself by gently pinching the chickpeas until the skin comes off.
4. Add the minced garlic and pour in the olive oil a little bit at a time, whilst pulsing, like making mayonnaise. Blend until the oil is incorporated and the hummus mixture is smooth or coarsely pureed, depending on your preference.
5. Season with salt and cumin and pour in 1-2 tbsps water, if the hummus is too thick. Pulse for 1 more minute. Done!

Hummus recipe with homemade tahini

1. To prepare this homemade hummus recipe with homemade tahini, start by making the tahini paste. You can either use the sesame seeds raw or roasted. Roasting the sesame seeds will make them easier to grind and your tahini will have better texture. But if you have a really good food processor use them raw as tahini made from raw sesame is lower in fat. Place the sesame seeds on a large baking tray and roast them for about 5 minutes, until fragrant and glossy. Sesame seeds can burn very quickly, so make sure to shake them frequently and be careful not to brown them.
2. Place the sesame seeds in a food processor (fitted with a metal blade) and pour in the vegetable oil. Process for about 5 minutes until you have a smooth tahini paste. Don’t forget to pulse for about 1 minute, scrape the seeds from the sides, pulse again and repeat until smooth. Add a little bit more oil if necessary to bring the paste to a thick pouring consistency.
3. Continue preparing the hummus according to the basic recipe instructions.
4. The best part with tahini paste is that it can be stored for several months, so store the rest in an air tight container in the refrigerator and have it ready for next time!

Easy homemade hummus recipe without tahini

1. To prepare this version of homemade hummus recipe without tahini, place the garlic in a food processor and mince.
2. Add the chickpeas and lemon juice and pulse until the chickpeas are minced. Pour in the olive oil a little bit at a time, whilst pulsing, like making mayonnaise. Blend until the oil is incorporated and the hummus mixture is smooth or coarsely pureed, depending on your preference.
3. Season with salt and cumin and pour in the water, whilst mixing. Add the water gradually and check the texture of the hummus. If your hummus is creamy and liquid enough for your taste, don’t use all the water.
4. Check the seasonings and adjust as you like. 

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Keywords: greek hummus dip, authentic greek hummus recipe

The post 3 Easy, Delicious Homemade Hummus Recipes appeared first on My Greek Dish.

In Greece, tahini is very commonly used in lagana bread or as a spread on bread topped with honey or jam. This really versatile paste can be also served as a dip or used to make tahini based sauces, like hummus or even as a topping for meat and vegetables.

Commercial tahini paste is available in jars either plain or mixed with honey or cocoa. However as we all know, nothing compares to home-made! That’s why I have put together this wonderful two-step tahini recipe for you to make your own homemade tahini paste and save quite a bit of money in the process too!

Homemade tahini recipe –  Tahini Health benefits

Besides from being an extremely versatile ingredient, used in both sweet and savoury dishes, tahini is packed with essential vitamins and minerals.

Tahini is an excellent source of copper, manganese, healthy fatty acids, omega-3 and omega-6 and also a very good source of calcium, magnesium, iron, phosphorus, vitamin B1, zinc, molybdenum, selenium, and dietary fibre. It helps promote cardiovascular and brain health, lower cholesterol and prevent high blood pressure. Tahini also helps tone up your blood vessels, which enhances blood circulation and has great antioxidant properties.

So give this super easy tahini recipe a try and promote healthy eating habits for you and your family!

Easy Homemade Tahini Recipe

(570 votes, average: 4.93 out of 5)
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• Author: Eli K. Giannopoulos
• Prep Time: 10 min
• Cook Time: 5 min
• Total Time: 15 minutes
• Yield: 1 cup (approx.)
• Category: Dips
• Cuisine: Greek

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Description

Discover how to make your own tahini paste with this super simple, two step homemade tahini recipe! Reap all the health rewards of this amazing superfood and save quite a bit of money too!

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Ingredients

• 2 1/2 cups sesame seeds
• 1/4 of a cup vegetable oil

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Instructions

1. To make this homemade tahini recipe you can either use the sesame seeds raw or roasted. Roasting the sesame seeds will make them easier to grind and your tahini will have better texture. But if you have a really good food processor use them raw as tahini made from raw sesame is lower in fat than tahini made from roasted.
2. If you choose to make this tahini recipe with roasted sesame seeds preheat the oven to 190-200C. Place the sesame seeds on a large baking tray and roast them for about 5 minutes, until fragrant and glossy. Sesame seeds can burn very quickly, so make sure to shake them frequently and be careful not to brown them.
3. Place the sesame seeds in a food processor (fitted with the metal blade) and pour in the vegetable oil. Process for about 5 minutes until you have a smooth tahini paste. (Pulse for about 1 minute, scrape them from the sides, pulse again and repeat). Add a little bit more oil if necessary, to bring the paste to a thick pouring consistency.
4. Tahini paste can be stored for several months in an air tight container in the refrigerator.

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Nutrition

• Serving Size: 1 tablespoon
• Calories: 158kcal
• Sugar: 0.1g
• Sodium: 2.5mg
• Fat: 14.6g
• Saturated Fat: 4.3g
• Unsaturated Fat: 9.6g
• Trans Fat: 0g
• Carbohydrates: 5.3g
• Fiber: 2.7g
• Protein: 4g
• Cholesterol: 0mg

Keywords: Homemade Tahini Paste recipe, Greek Tahini sauce

Tahini Recipe ideas:

Chicken breasts with honey and tahini recipe

Healthy chocolate brownies with tahini recipe

Traditional Greek Lagana bread with tahini recipe

Recipe image gallery:

The post Easy Homemade Tahini Recipe appeared first on My Greek Dish.

So read along to discover how to make the very best taramasalata (taramosalata) recipe with my tips and tricks, my delicious recipe, serving suggestions and recipe variations!

What is Taramasalata?

Taramasalata (sometimes spelt taramosalata) is a delicious fish roe based dip made of salted and cured roe of cod or carp and sometimes, even grey mullet or bottarga. It is a velvety smooth dip that is mixed with olive oil and lemon juice and added to a starch base, which can be either bread of potatoes.

Taramasalata is commonly served during Shrove Monday, also known as “Clean” Monday, which is the first day of the Greek Easter lent. It is called “Clean Monday” because its the day where Greek Orthodox people cleansed their body and spirit and prepared themselves for the 40 days of Easter lent.

What you’ll need to make Taramasalata the traditional way

The store-bought taramasalata simply can’t compare with this homemade taramasalata recipe. Mass-produced taramasalata is, more often than not, of poor quality and has a very bright pink hue due to the addition of food colouring along with lots of unnecessary thickeners and preservatives.

Fresh taramasalata is really easy to make at home, as the tarama and bread mixture is emulsified with olive oil, giving it a natural thickness, smoothness and exquisite taste. Depending on the type of roe used, its colour can vary from light beige to pale pink.

To make your own taramasalata, all you will need is:

1. White fish roe: You’ll need some white fish roe, such as cod, carp or mullet. While some supermarkets stock fish roe, your best bet would be to visit your local fishmonger and order some in advance.
2. White bread: Grab yourself some crusty bread and leave it out of its bag for a couple of days to let its moisture reduce. Don’t forget to remove the crust and just use the white part. I would avoid sliced toasted bread as it is high in sugar and preservatives so it won’t go stale but rather it will turn mouldy first!
3. Olive oil: Any good quality, extra virgin olive oil will give your taramasalata a delicious earthy flavour!
4. Lemons: A couple of ripe lemons will give your taramasalata that extra zing and balance out the fish roe saltiness.
5. Red onion: One medium sized red onion, finely grated, will give your sauce that extra “kick”.

Key Preparation Tips

Making taramasalata is very simple. Firstly you’ll need to remove the crust from your bread and soak it in water. Before moving on to the next step, make sure you squeeze out as much of the water as you can!

Then grab your food processor, add the bread, the finely grated onion and the tarama (fish roe). Blend it until the ingredients are mashed and resemble a pulp. Add half the lemon juice and blend a little bit more.

Now its time to emulsify your taramasalata. Take the inner lid off your food processor and turn it on medium speed. Slowly add the olive oil while blending, like making mayonnaise. Carry on blending until all of the oil is incorporated in the mixture and the taramasalata dip is smooth and creamy.

Next, grab a spoon and give your taramasalata a taste. Add some more lemon juice if you want some extra zing and blend again.

What to do if the fish roe is very salty

Depending on the type of fish roe, it may be more or less salty. If you find that your taramasalata is too salty, then add some more bread, oil and a bit of lemon juice to balance it out.

Alternatively, give your fish roe a taste before making it. If you find it too salty then soak it for 10-15 minutes in some water to remove the excess salt before making your taramasalata.

Variations

While I like to keep it traditional by adding just lemon juice and red onions, you can experiment by adding your favourite herbs and seasoning as well!

I find that died parsley complements the fish taste particularly well as it adds a bit of freshness to the dish. Also a sprinkling of paprika works great, especially with lighter coloured roes.

Finally, if you are a fan, you can also add one clove of peeled and crushed garlic. Just make sure you add half the garlic, blend, and taste it first, as the garlic can overpower the fish roe taste and turn your dip more to a Skordalia (greek garlic dip).

Making ahead of time and storing

You can make the tarama dip up to 7 days before you need it and simply store it in an airtight container in the refrigerator. You can also store any leftovers the same way!

Serving suggestions

Taramasalata is commonly served as part of a meze platter, especially on Shrove Monday, the first day of the Easter lent, together with some:

1. Skordalia (garlic and potatoes dip)
2. Hummus dip
3. Μelitzanosalata (aubergine dip)
4. Vegan tzatziki sauce
5. Crispy Greek Fried Eggplant
6. Crispy Fried Zucchini – Courgette Fritters
7. Greek Dolmades (stuffed vine leaves with rice)
8. Authentic Greek Fava Recipe (Yellow Split Peas Puree)

And of course some delicious lenten nibbles, like:

1. Crispy fried calamari (kalamarakia tiganita)
2. Tinos Fennel Fritters
3. Tomatokeftedes (Fried Santorini Tomato Balls / Tomato Fritters)
4. Or a more hearty dish like my Vegan moussaka with lentils

Of course no meze platter is complete without some delicious bread and pitas on the side!

1. Traditional Greek Pita bread
2. Greek “village style” rustic bread
3. Easy sourdough bread
4. Easy no knead bread

Taramasalata recipe (Greek Fish Roe dip or Taramosalata)

(554 votes, average: 4.75 out of 5)
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• Author: Eli K. Giannopoulos
• Prep Time: 15 min
• Cook Time: 0 min
• Total Time: 15 minutes
• Yield: 6 portions
• Category: Dips
• Cuisine: Greek

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Description

A traditional, creamy and absolutely delicious Taramasalata recipe made in 15′! This Greek dip is made from fish roe, olive oil, lemons, onions and bread.

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Ingredients

• 100g white tarama (fish roe) (3.5 oz.)
• 300g white stale bread (crust removed), soaked in water and squeezed (10 oz.)
• 170–180 ml olive oil (3/4 of a cup)
• juice 2 lemons
• 1 medium red onion, grated

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Instructions

1. To prepare this delicious taramasalata recipe, start by soaking the bread (crust removed) in water and squeeze well to remove the excess water.
2. In a food processor add the bread, grated onion and the tarama. Blend until the ingredients are mashed (like a pulp). Add half lemon juice and blend a little more. Pour in the olive oil gradually (just a little bit at a time) whilst blending, like making mayonnaise. Blend until the oil is incorporated and the mixture is smooth and creamy. Taste the taramasalata add some more lemon juice, according to preference and blend again.
3. Serve this traditional Greek taramasalata dip with lots of home made pita breads aside.

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Nutrition

• Serving Size: 1 portion
• Calories: 348kcal
• Sugar: 4g
• Sodium: 261.1mg
• Fat: 23.8g
• Saturated Fat: 3.6g
• Unsaturated Fat: 19.1g
• Trans Fat: 0g
• Carbohydrates: 27.8g
• Fiber: 1.7g
• Protein: 8.4g
• Cholesterol: 62.3mg

Keywords: Taramasalata, Greek Fish Roe dip recipe, How to make Taramosalata, Tarama dip

The post Taramasalata recipe (Greek Fish Roe dip or Taramosalata) appeared first on My Greek Dish.

Skordalia recipe variations

The traditional Greek skordalia recipe can be also made with stale bread soaked in water and squeezed, but the potato recipe is in my opinion the best. It resembles more like garlic flavoured mashed potatoes and can be more versatile, as it can be also served as a side dish with boiled beets, accompanying various meat or fish dishes.

For the traditional Greek skordalia recipe, a pestle is used to degrade the garlic with salt and then adding the rest of the ingredients, until smooth. But as this is really time consuming, for this skordalia recipe, a food processor is used, to make things a lot more easier. Make sure to use some good quality extra virgin olive oil, which will give its own unique taste to your skordalia!

Skordalia recipe (Traditional Greek Potato and Garlic dip)

(603 votes, average: 4.74 out of 5)
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• Author: Eli K. Giannopoulos
• Prep Time: 10 min
• Cook Time: 30 min
• Total Time: 40 minutes
• Yield: 8 portions
• Category: Dips
• Method: Boiled
• Cuisine: Greek

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Description

If you love garlic, then you have to try this amazing traditional Greek skordalia recipe! Skordalia is a rich and hearty Greek potato dip, which takes its name by the basic ingredient used to prepare it and is of course skordo (garlic).

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Ingredients

• 5–6 medium potatoes
• 5–7 cloves of garlic (according to preference)
• 2 tbsps red wine vinegar
• 1/2 a cup extra virgin olive oil
• 1/2 a cup water (from the boiled potatoes)
• 1 tbsp salt

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Instructions

1. To prepare this skordalia recipe, start by washing thoroughly the potatoes. Peel the potatoes and place them in a large saucepan. Cover with cold water and bring to the boil. Lower the heat to a gentle simmer and cook for about 30 minutes. (For this skordalia recipe the potatoes need to boil, until very tender.) Drain them in a colander and keep 1/2 a cup of the boiling water.
2. In a food processor add 1/2 a cup of the boiling water, the garlic, red wine vinegar and season with salt. Blend until the garlic is diluted. Cut the potatoes in pieces, add them in the food processor and blend to combine. Pour in the olive oil a little bit at a time, whilst blending, like making mayonnaise. Blend until the oil is incorporated and the mixture is smooth and creamy. If you like your skordalia to have a mild garlicky taste, a little trick is to boil the garlic (peeled) in some milk for about 5 minutes, before using.
3. When making a skordalia recipe, it is essential, that the potatoes are hot. If the potatoes are cold, then it will be difficult to combine the ingredients and the skordalia will become lumpy.
4. If you don’t have a food processor to prepare this skordalia recipe, you can mash the potatoes with a fork and combine the ingredients, using a whisk.
5. Serve the skordalia as a delicious dip or side dish with some toasted bread or pita breads. Enjoy!

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Nutrition

• Serving Size: 1 portion
• Calories: 215kcal
• Sugar: 1.5g
• Sodium: 894mg
• Fat: 14.1g
• Saturated Fat: 2g
• Unsaturated Fat: 11.6g
• Trans Fat: 0g
• Carbohydrates: 21.5g
• Fiber: 3.2g
• Protein: 2.4g
• Cholesterol: 0mg

Keywords: Skordalia recipe, Greek Potato Garlic dip

Recipe image gallery:

The post Skordalia recipe (Traditional Greek Potato and Garlic dip) appeared first on My Greek Dish.

You can serve it as a delicious appetizer or dip with a drizzle of extra virgin olive oil and of course some delicious pita breads on the side!  

What is Authentic Greek Fava?

One of the funny things about Fava is that it isn’t made with fava beans (broad beans) but is actually made from yellow split peas. But you can also make them with Santorini Fava beans which are that little bit more special!

Santorini Fava is what’s known as a ‘Protected Designation of Origin’ or PDO. That’s because the particular beans grown on the island in the rich volcanic soil and have been grown there exclusively for 3,500 years! And they must come from the island to be known as Santorini Fava because of the designation. Taste wise, they are known for having a velvety texture and being sweeter than other Fava beans.

Are fava beans the same as chickpeas?

Chickpeas and fava beans are two different legumes with fava beans having a more distinctive taste than chickpeas.  Both of these are also different compared to the yellow split peas that are often used to make Fava dip, just to be confusing!

What is the difference between fava and hummus?

All this talk of beans also leads to the other main question that I get about this recipe: what’s the difference between Greek Fava dip and Hummus?  The answer is in the beans!  Hummus is made with chickpeas while Fava is made with either Santorini Fava or yellow split peas.  There are other small differences and hummus often has other ingredients added to the basic recipe.  But the beans are the core thing that separates these two delicious Greek dips.

What you’ll need to make Greek Fava the traditional way

You can use any yellow split peas to make a Fava dip but if you want it to be the authentic Greek Fava, try to grab some of the PDO Santorini Fava beans.  They definitely have the best taste and the texture to them that makes for a super smooth dip. 

But if you can only find yellow split peas in the store, they work perfectly and we used them to make this recipe. And of course don’t forget to grab some extra virgin olive oil to finish the dip, as this helps to enhance its overall flavor!

Key Preparation Tips

Making this Fava beans dip is a simple process but you do want to take a little notice of how to get those beans cooked just right. Once you have the caramelized onions, garlic and thyme sauteed in the pan, you want to add the beans with warm water and olive oil.  After this, season with salt and pepper and turn the heat down the medium.

You’ll want to simmer the beans for 40-50 minutes until they have a thick and mushy consistency.  Don’t worry if there’s some white foam on the surface, just grab a slotted spoon and gently scoop this off.

Making your fava beans dip ahead of time and storing

You can store the fava beans dip in an airtight container for up to a week in the refrigerator, so it is ideal for storing leftovers or to make it ahead of when you need it.  You can also freeze it in small portions for up to 3 months. Just make sure it is thoroughly defrosted before you serve it!

Serving suggestions

This yellow split pea puree is commonly served as part of a meze platter together with some tzatziki, vegan tzatziki sauce, hummus, taramasalata, Skordalia, melitzanosalata (aubergine dip), tirokafteri (spicy feta cheese dip) and some delicious beef meatballs and lamb meatballs. Of course also by itself, with warm crusted bread or pita bread.

Enjoy!

Authentic Greek Fava recipe (Yellow Split Peas Puree)

(754 votes, average: 4.66 out of 5)
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• Author: Eli K. Giannopoulos
• Prep Time: 5 min
• Cook Time: 50 min
• Total Time: 55 minutes
• Yield: 10 portions
• Category: Dips
• Method: Boiled
• Cuisine: Greek

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Description

Creamy and super tasty! If you’ ve been looking for a fava recipe that actually tastes like the one served in Greece, then you have to try this authentic Greek fava recipe.

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Ingredients

• 500g yellow split peas (18 ounces)
• 3 red onions, roughly chopped
• 2 cloves of garlic, chopped
• 1 lt warm water (3 and 1/3 cups)
• juice of 2 lemons
• 1/3 of a cup olive oil
• thyme
• salt and freshly pepper

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Instructions

1. Rinse the split peas with plenty of water.
2. Heat a large pot over medium-high heat; add 2-3 tbsps olive oil, the chopped onions, garlic and some fresh thyme and sauté.
3. As soon as the onions start to caramelise add the peas and blend. Pour in the warm water and the olive oil, turn the heat down to medium and season well with salt and pepper. Simmer with the lid on for about 40-50 minutes, until the split peas are thick and mushy. While the split peas boil, some white foam will probably surface on the water. Remove the foam with a slotted spoon.
4. When done, pour in the lemon juice and transfer the mixture in food processor. Mix, until the peas become smooth and creamy, like a puree.
5. Serve the fava with a drizzle of olive oil, a tablespoon of diced onion and some capper or chopped parsley. Enjoy!

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Nutrition

• Serving Size: 1 portion
• Calories: 248kcal
• Sugar: 5.6g
• Sodium: 241.6mg
• Fat: 7.2g
• Saturated Fat: 1g
• Unsaturated Fat: 5.8g
• Trans Fat: 0g
• Carbohydrates: 35.8g
• Fiber: 13.4g
• Protein: 12.3g
• Cholesterol: 0mg

Keywords: Fava recipe, Greek Fava dip, Greek Split Pea Puree, Santorini Fava

The post Authentic Greek Fava recipe (Yellow Split Peas Puree) appeared first on My Greek Dish.