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
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- 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
- 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