Hazelnut Free Harissa & Orange Yogurt Dip
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Learn more →Ingredients
6 servings
For the dip
- 2 cups plain full-fat greek yogurt
- 1 medium english cucumber, seeded and finely grated
- 1 tsp fine sea salt, divided
- 1 tsp orange zest (from about 1 medium orange)
- 1 tbsp fresh orange juice
- 1 small garlic clove, finely grated
- 1 tbsp fresh lemon juice
For the harissa oil
- 3 tbsp extra virgin olive oil, divided
- 1 tsp smoked paprika
- ½ tsp ground cumin
- ½ tsp ground coriander
- ¼ tsp cayenne pepper
- ¼ tsp ground turmeric
- ¼ tsp black pepper
For serving
- 2 tbsp fresh mint leaves, thinly sliced (optional)
- warm gluten free pita or raw vegetable crudités, for serving (optional)
Instructions
- 1
Toss the grated cucumber with 1/2 tsp of the salt in a colander set over the sink. Let it drain for 15 minutes, then squeeze firmly in a clean kitchen towel until very little liquid remains.
- 2
In a small skillet, warm 2 tbsp of the olive oil over medium-low heat until it shimmers. Add the smoked paprika, cumin, coriander, cayenne, turmeric, and black pepper and stir constantly for about 45 seconds, until the spices are fragrant and the oil turns a deep red-orange — watch closely, as the spices can scorch quickly. Remove from the heat and stir in the remaining 1 tbsp olive oil to cool the mixture slightly.
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