An amazing recipe for non-dairy tzatziki!

3 heaped soup spoons of tahini - the lighter in colour the better
1 soup spoon of vinegar
2 soup spoons of lemon juice
2 - 3 soup spoons of water
2 cloves of garlic
1 cucumber, grated
Salt - to your liking
Dill - fresh (about quarter of a cup, chopped) or dried (1 teaspoonish)
Whizz everything except the cucumber in a blender until it becomes a nice smooth and creamy mixture - if it's too runny add abit more tahini to thicken it and if it's too thick add a little more water. Pour into a bowl and stir in the grated cucumber - if you like garnish with some olives and a little chopped fresh dill.

Created by Fr Palama, Abbott of the Monastery of Kalipetras

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