Roasted Garlic Yogurt Dip

Servings: 4 | Amount Per Serving: 1/4

• Calories: 71 | Total Fat: 4g
• Saturated Fat: 1g | Cholesterol: 2mg
• Sodium: 131mg | Protein: 2g
• Carbohydrates: 8g | Fiber: 0g
• Sugar: 6g

• Prep Time: 5min
• Cook Time: 45min
• Total Time: 50min

Ingredients

• 1) 0.5 cucumber, grated
• 2) Large pinch of Maldon sea salt flakes
• 3) 1 bulb garlic, head slived off
• 4) 2 tablespoons extra virgin olive oil
• 5) Juice of 0.5 lemon
• 6) 0.5 teaspoon sumac
• 7) 200g natural yogurt (or Greek yogurt)
• 8) Maldon sea salt flakes, additional

Steps

• 1) Put the grated cucumber in a sieve and cover with a large pinch of sea salt flakes.
• 2) Allow to sit for 10 minutes, allowing the salt to draw out any excess moisture from the cucumbers.
  Press with the back of a spoon regularly to help squeeze out the moisture.
• 3) Place the garlic bulb in the middle of a sheet of aluminium foil.
  Cover with 1 tbsp olive oil. Wrap the foil around the bulb until completely covered and sealed.
• 4) Set the garlic into the middle shelf of your oven. Turn the oven on to 200C, and roast for 45 minutes.
  Remove from oven and set aside to cool.
• 5) In a bowl, combine the extra virgin olive oil, lemon juice, sumac and yogurt and beat with a fork until well combined, thick and creamy.
• 6) Squeeze the garlic into the yogurt mixture and mix well with a fork until well combined.
• 7) Finally, add the cucumber and season with salt to taste, and stir through. Serve.

Notes

• 1) Garlic can also be roasted in the air fryer.
• 2) Consider roasting the garlic ahead of time to speed up the process.
• 3) Substitute sumac with ground coriander and lemon juice.
  Keep in mind that these flavors are stronger than sumac and quantities should be revised.