NEW Tzatziki Dip
You don’t need to hit the Greek Islands to treat yourself to a foodie summer. Turn your lunch break into a summer break with our new dip sensation - zingy Tzatziki.
Until relatively recently, this refreshing dip (sometimes a side dish) remained a holiday treat, usually, from the warm regions of the Mediterranean. If you’ve ever tried the supermarket versions that have popped up recently, you’ll understand why as The Dip Society, purveyors of all things fresh and additive-free, we had to take it upon ourselves to show the great dipping public what a real zingy refresher, packed with herbs and high quality Greek yoghurt, looks like.
It’s fabulous with these seasonal pairings:
Smoked salmon with watercress pesto
Grilled chicken and lemon
Warm lamb kofte and pitta
Charred aubergine & courgette
The soothing coolness of our Tzatziki not only works to complement the delicate flavours of the British summertime, but also to enhance a complex set of flavours from the Middle East. With that in mind, we’ve created a healthy, delicious recipe for lightly spiced beetroot falafel, which makes a perfect partner for our new zingy Tzatziki.
Try it in a wrap or a salad to dip into holiday mode even for half an hour at your desk!
EXCLUSIVE RECIPE: Spiced Beetroot Falafel
400g raw, grated beetroot
400g tinned chickpeas, drained and rinsed
150g The Dip Society Tzatziki
Bunch of spring onions, topped, tailed & roughly chopped
2 garlic cloves, peeled & minced
2 tbsp sunflower/grape seed oil
2 tsp ras-el-hanout
1 tsp garam masala
1 tsp cumin
Pinch dried chilli (if you like it hot!)
1 large egg
1 tbsp tahini
125g dried breadcrumbs
Handful roughly chopped fresh mint
Handful roughly chopped fresh coriander
Salt & pepper
Preheat your oven to roughly 180 degrees (fan) and line a baking sheet with grease proof paper.
Warm the oil in a frying pan on a medium heat, add the spring onions and cook until just beginning to colour. Turn down the heat down to low & add the garlic. Stir and let the garlic cook for around a minute, being careful not to let it catch.
Stir in the ras-el-hanout, garam masala & cumin and let the spices begin to release their lovely fragrances before turning off the heat completely & allow to cool for 10 minutes. The mixture will appear quite dry, which is how it should be.
Place the grated beetroot, chickpeas, cooked spiced onion, chilli flakes, mint & coriander into the blender and pulse until the chickpeas are roughly chopped. Add in the egg & tahini, and watch it come together into quite a wet paste, and transfer to a large mixing bowl. Add seasoning to your personal taste.
With your hands, mix in the breadcrumbs – this is a lovely squishy job which is a great fun with kids – aprons essential! Using wet hands, take a walnut sized amount of the mixture and roll into a ball. Place at even intervals on the baking sheet, close together but not touching – the might otherwise stick to each other, but they shouldn't spread.
Bake for around 25-30 minutes, or until they have a slightly crunchy outside. Remove from oven and allow to cool.
Break the falafel up and either scatter into a salad or into a wrap with salad, or just on their own in your fingers – with a generous dollop of our Tzatziki!