Tzatziki, houmous and pitta
Serves: 6-8
Prep time: 20 minsTotal time: 
Recipe photograph by Martin Poole
Tzatziki, houmous and pitta
A few dips served with warm toasted pitta bread make for a great hassle-free starter
Serves: 6-8
Prep time: 20 minsTotal time: 
See more recipes
Nutritional information (Dips only; 1 portion of 6)
Calories
247Kcal
Fat
17gr
Saturates
5gr
Carbs
9gr
Sugars
3gr
Fibre
4gr
Protein
13gr
Salt
0gr
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Ingredients
For the tzatziki
- 450g Greek yogurt (we used FAGE Total 5% fat)
- ½ cucumber
- 3 garlic cloves, crushed
- 1½ tbsp extra-virgin olive oil
- 1 tsp white wine vinegar
For the spiced oregano houmous
- 1 x 400g tin chickpeas
- 2 garlic cloves
- 75g tahini, stirred
- zest and juice of 1 lemon
- 1 tsp ground cumin
- 1 tsp paprika, plus a pinch to dust
- few sprigs fresh oregano, leaves picked
- 1 tbsp extra-virgin olive oil, to drizzle
To serve
- toasted pitta bread*
Step by step
- To make the tzatziki, put the yogurt in a bowl and whisk until smooth. Grate the cucumber and then squeeze with your hands to remove any excess liquid. Add the cucumber to the yogurt with the garlic, olive oil and vinegar and stir to combine. Season well with salt and pepper, then leave to chill in the fridge for a minimum of 3 hours, or overnight, for the garlic to mellow.
- For the houmous, drain the chickpeas, reserving the chickpea liquid. Set aside a tablespoon of the chickpeas for garnish, then add the rest of the chickpeas to a mini food processor with all the remaining houmous ingredients except the oil. Blitz to a purée, adding a splash of the reserved chickpea liquid to ensure you have a really smooth houmous. Season to taste and transfer to a serving bowl. Cover and chill until required, removing it from the fridge around 30 minutes before you want to serve it. Sprinkle over the reserved chickpeas, drizzle with the extra-virgin olive oil and dust with a pinch of paprika.
- Serve the tzatziki and houmous with toasted pitta bread. Leftovers keep for up to 3 days in the fridge. *Serve with gluten-free pittas, if required.
