I bought all the dips for my Greek Cypriot Meze, but I did make one, my favourite – tachinosalata which is made from a sesame paste called tahini and is available to buy in supermarkets these days.
- 75g tahini (sesame) paste
- 3 garlic cloves, crushed
- cold water
- lemon juice
- olive oil
- Stir the tahini and crushed garlic together.
- Add a water, lemon juice and olive oil a little at a time and mix well - you want it to be the consistency of cream - not too thick, but not too runny either!
- Season with salt.