A vegan take on my favourite Turkish dip. Awesome with pide, falafel (see previous post for recipe) or even just crackers.
Takes about an hour including chilling time, lots of gorgeous A vitamins and probiotics, costs about $10 with plenty of leftover ingredients, and will make a cup of colourful dip.
2 cloves garlic
1 large carrot, grated
1 tbsp fresh or dried dill
1 tsp sugar
1 cup non-dairy natural yoghurt
Pinch of salt and cracked pepper, to taste
Drizzle some oil in a small saucepan and add garlic. Fry over medium heat until golden. Turn the heat up and add carrot and dill, stirring until carrot is soft. Stir through sugar. Transfer carrot mixture to a bowl and chill for 30 mins or so.
When ready to prepare, combine yoghurt, carrot mix and salt and pepper in a bowl. Stir well, then transfer to a serving dish to serve.