This creamy yogurt cumin dressing gets plenty of bold flavor from whole toasted cumin seeds and grated fresh garlic. Match it with a kale salad, grilled lamb or eggplant.

healthy Creamy yogurt cumin seed dressing

Why We Love This Recipe For Yogurt Cumin Dressing

Regardless of the season, I love this creamy cumin salad dressing in a salad with bitter greens like kale, with some briny feta cheese, and perhaps shaved fennel and sliced radishes. It is also a great dressing to dress up steamed broccoli or cauliflower in the Winter, grilled asparagus in the Spring, a tomato salad in the Summer or roasted kabocha squash in the Fall.

Any grilled or roasted lamb like this almost spit-roasted Moroccan lamb shoulder from the New York Times would be a natural with this dressing. I also love it with grilled chicken.

Recipe Highlights

  • Only takes 5 minutes to make
  • Calls for 5 simple ingredients, not counting salt or sugar.
  • You can easily make a bigger batch and use it for multiple meals.
  • Just as delicious on a salad as it is on a vegetable side dish or with grilled lamb or chicken.
healthy Creamy yogurt cumin seed dressing

Key Ingredients For This Cumin Dressing

  • Greek Yogurt: I like the body of full-fat Greek yogurt in this dressing. That said, if you’re trying to cut calories, try making the dressing with low-fat or non-fat Greek yogurt instead.
  • Red Wine Vinegar
  • Extra Virgin Olive Oil
  • Garlic: I grate the garlic with a microplane grater. You could also use a garlic press if you don’t have a microplane. The idea here is that the raw garlic is a bit more tame and balanced when you prepare it this way rather than mincing it.
  • Cumin Seeds: This recipe calls for whole cumin seeds. If you have time, toast them to bring out more flavor and add more cumin essence to the dressing. In a pinch you could replace the cumin seeds with 3/4 teaspoon ground cumin.
  • Sugar: Just a pinch of sugar is added to balance the tartness of the yogurt and red wine vinegar. It’s not enough to make it taste sweet and is optional.

How To Make It

Whisk together the yogurt, vinegar and oil in a medium bowl. Add the garlic, cumin seed, salt and sugar (if using) and whisk to combine.

Chef’s Tips:

  • To toast the cumin seeds: Heat seeds in a small heavy skillet over medium heat, swirling the pan often, until fragrant and starting to darken, 1 1/2 to 3 minutes. It is okay to add to the dressing while they’re still hot.
  • To prepare the garlic if you don’t have a microplane or garlic press: Mince the garlic, sprinkle it with some of the salt, and then mash it with the side of your knife into the cutting board. It will make a smooth garlic salt paste that melts seamlessly into the dressing, leaving no big palate-jarring chunks of garlic.

FAQs and Expert Tips

How should I store this dressing?

Store this cumin dressing in an airtight container for up to 4 days.

Make ahead instructions:

Prepare the dressing up to 3 days in advance. Store in a jar in the refrigerator until you’re ready to use.

What To Serve This Creamy Cumin Dressing On

  • Escarole, chickpeas, goat cheese, and shredded carrots
  • Use it for a twist on 3-bean salad with blanched green beans, kidney beans and edamame
  • Big Taco salads with green lettuce or Romaine, browned ground turkey (or pinto beans) avocado, crushed tortilla chips, tomatoes and salsa.
  • 2 part Romaine and 1 part raddichio with diced apples and walnuts
  • Perhaps my favorite idea is best for grilling season: arugula topped with grilled lamb, juicy tomatoes and cucumbers. You could also add mint, pita chips, feta and/or chickpeas.

Thanks so much for reading! If you are new here, you may want to sign up for my email newsletter to get a free weekly menu plan and the latest recipes right to your inbox. If you make this recipe, please come back and leave a star rating and review. I would love to hear what you thought!

Happy Cooking! ~Katie

 

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healthy Creamy yogurt cumin seed dressing

Yogurt Cumin Dressing


Description

This creamy yogurt cumin dressing gets plenty of bold flavor from whole toasted cumin seeds and grated fresh garlic. Match it with a kale salad, grilled lamb or eggplant.


Ingredients

Units Scale
  • 1/2 cup full fat plain greek yogurt
  • 2 tablespoons red wine vinegar
  • 2 tablespoons extra virgin olive oil
  • 1 small clove garlic, finely grated with a rasp-style grater tip*
  • 1 teaspoon cumin seeds, tip*
  • 1/2 teaspoon salt
  • pinch sugar, optional

Instructions

  1. Whisk yogurt, vinegar and oil in a medium bowl. Add garlic, cumin seed, salt and sugar (if using) and whisk to combine.

Notes

Storing Instructions: Store this cumin dressing in an airtight container for up to 4 days.

To Toast Cumin Seeds: Heat seeds in a small heavy skillet over medium heat, swirling the pan often, until fragrant and starting to darken, 1 1/2 to 3 minutes. It is okay to add to the dressing hot.

  • Prep Time: 5 minutes
  • Category: Salad Dressing
  • Method: No Cook
  • Cuisine: American

Nutrition

  • Serving Size: 2 tablespoons
  • Calories: 55
  • Sugar: 0.8 g
  • Sodium: 11 mg
  • Fat: 4.5 g
  • Saturated Fat: 0.5 g
  • Carbohydrates: 1 g
  • Fiber: 0 g
  • Protein: 2 g

Keywords: Creamy Salad Dressing,Cumin dressing,yogurt dressing