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Recipe: Wheat Berry Casserole with Italian Sausage, Spinach, and Mozzarella

22 Aug

It was a busy Saturday recently, filled with lots of garden work (me), garage reorganizing (my husband), and room cleaning/packing (youngest son, prior to departing for college). Dinner time rolled around and so did the realization that there wasn’t much food in the house. I had planned to cook that evening, except that I didn’t actually plan anything (a not uncommon occurrence). And seeing as I was still in my gardening outfit (ie, my old painting pants and shirt–the very ones my husband keeps threatening to burn), with streaks of dirt across my forehead, my enthusiasm for a quick trip to the grocery store was nonexistent.

Surely there was something in the cupboards/refrigerator/freezer/garden that could be pulled together for dinner. The freezer yielded some Italian turkey sausages. The refrigerator revealed lots of baby spinach that needed to be used immediately, mozzarella from a recent pizza night, and the Pecorino Romano cheese that always occupies a special spot. The cupboards contained onions, olive oil, and pasta, and the trusty garlic bowl on the counter was full. And there were (and still are) more tomatoes than I know what to do with in the garden.

I immediately envisioned a zesty penne-sausage dish–only to remember we had had pasta the night before. Shucks. I was willing to forget this fact, but the Greek chorus in our house probably would not. And then I saw the wheat berries I had recently bought, and an idea formed…. [Note: this can easily be made vegetarian by eliminating the turkey sausage and adding more veggies.]

Wheat Berry Casserole with Italian Sausage, Spinach, and Mozzarella

1 lb. fresh baby spinach (about 12 c.)
1 large white onion, diced
3 cloves garlic, crushed
1.25 lb. Italian turkey sausages, removed from their casings
3 c. cooked wheat berries (see Note below)
3/4 c. seeded and diced tomato (about 5-6 small Roma tomatoes)
salt and freshly ground pepper
2 c. grated mozzarella
1/2 c. grated Pecorino Romano cheese

Preparation

1. Cook wheat berries as indicated in the Note below; set aside.
2. Heat a skillet over high heat and add the spinach; cook until it has reduced in size and has released most of its liquid; remove from the skillet and drain, pressing as much liquid out as possible. Set aside.
3. In the same skillet, also over high heat, add the olive oil, then the onions. Cook until the onions have softened and are turning golden at the edges. Add the garlic and cook a few more minutes.
4. Add the sausage and cook until no longer pink, breaking up clumps with a spatula. Turn off the heat. Add the reserved spinach and the wheat berries, and mix in well. Season to taste with salt and pepper.
5. Heat oven to 350 degrees.
6. Layer half the wheat berry/sausage mixture into a 9 x 13 baking pan. Sprinkle with half the mozzarella. Repeat, and sprinkle the Pecorino Romano over the top of the casserole. (See photo below, taken halfway through doing the top layer.)

7. Bake casserole for about 20 minutes, or until cheese is melted and slightly golden.

NOTE: Cooking Wheat Berries
Wheat berries triple in volume when cooked. For this recipe, you will need 1 c. uncooked wheat berries. (I double that amount and save the rest of the cooked wheat berries for salads or other recipes later in the week.)


1 c. wheat berries
3 c. water, plus more as needed
1 vegetable or chicken bouillon cube (ideally, without MSG)

Preparation

1. For best flavor, toast the wheat berries over high heat in a dry skillet (no oil), stirring constantly, until some of the berries are beginning to turn golden brown and the berries emit a nice, nutty aroma.

2. While the berries are toasting, bring the 3c. water to a boil in a medium-sized pot. Add the bouillon cube.
3. When the wheat berries are toasted, pour them into the boiling water and cook over high heat for about 50-60 minutes, adding more water as needed (no need to cover the pot, but keep an eye on it). When done, the berries will be al dente.
4. Drain the berries; there should be about 3 c. cooked berries.

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Recipe: Oatmeal Chocolate Chip Cookie Dough Ice Cream

12 Aug

I love ice cream and adore oatmeal chocolate chip cookies. And when temperatures soar, I think of cool things to eat. So what could be better than cinnamon ice cream with chunks of oatmeal chocolate chip cookie dough on a hot summer day? Not much. (Though I confess I’d eat this on a cold winter day, too.)

There are no eggs in the cookie dough (hence, it is quite safe to eat, meaning some of it may not make it into the ice cream). And since homemade ice cream doesn’t contain stabilizers, this is one dessert to eat immediately upon serving; if you are like me, you will not need any coaxing on that front…. It also does not last as long in the freezer as regular ice cream does (homemade ice cream tends to get icy after a few days), so you will have no choice but to eat this in a timely manner.

Final note: it’s important to freeze the ice cream for a while after you make it (as opposed to eating it immediately).The ice cream maker can get it most of the way there, but this will need some finishing time to get as firm as commercial ice cream. Having said that, feel free to ignore this advice if you like a soft-serve consistency (or are desperate to taste your creation).

Oatmeal Chocolate Chip Cookie Dough Ice Cream
Makes about 1 quart

Ice Cream
2 eggs
1/4 c. brown sugar
1/2 c. white sugar
2 c. heavy cream
1 c. whole milk
1 tbsp. vanilla
1 tbsp. ground cinnamon

Cookie Dough
1/3 c. all-purpose flour
2.5 tbsp. whole-wheat flour
1/3 c. quick oats
1/4 tsp. salt
1/3 c. brown sugar
2 tbsp. canola oil
2 tbsp. milk
1 tsp. vanilla
1/4  c. mini chocolate chips

Preparation

1. Whisk eggs for 1-2 minutes until light and creamy. Add about 1/3  of the sugar, whisk well, and repeat until all sugar has been incorporated.
2. Add cream and milk, then add vanilla and cinnamon and stir to combine.
3. Prepare ice cream in ice cream maker according to the manufacturer’s directions.
4. When ice cream is done, quickly fold in Cookie Dough mixture, and place in freezer-proof container. Cover container and freeze for at least two hours before serving.

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Recipe: Spaghetti with Chicken Chorizo, Zucchini, and Pine Nuts

5 Aug

Let me count the ways I love this dish:

  1. It is incredibly quick and easy,
  2. It is bold and zesty thanks to the spicy chicken chorizo and the tangy Pecorino Romano,
  3. It isn’t a typical tomato- or cream-based pasta dish,
  4. It contains pine nuts (a heavenly food, but one to be used sparingly because of the cost), and
  5. It is another way to use up some of that bumper crop of zucchini (… if you’ve had your fill of Chocolate Chunk Zucchini Squares).

I made this tonight in about 20 minutes–and yes, I did add the pine nuts, but they all went into hiding at photo time. If you have a bit more chorizo than you need for this recipe, add it to a delicious egg scramble in the morning, maybe with some poblano chilies, onions, and mushrooms. Mmmm.


Spaghetti with Chicken Chorizo, Zucchini, and Pine Nuts
Serves 4

3-4 tbsp. olive oil
2-3 links spicy chicken chorizo, removed from casings (about 2/3-1 lb.)
1 large zucchini, diced into small cubes (about 3 cups total)
2 cloves garlic, minced
3-4 tbsp. pine nuts
1/2 lb. spaghetti
1 tbsp. butter
1 c. Pecorino Romano cheese, grated
salt and freshly ground pepper

Preparation

1. Start preparing spaghetti according to “al dente” directions on the package (check for doneness about a minute before the minimum time listed).
2. While water is coming to a boil, cook chorizo in olive oil in large skillet over medium-high heat until chorizo is no longer pink, breaking up the chorizo as it cooks. Add zucchini and cook until it has softened and the chorizo is golden. Add garlic during last five minutes of cooking time. If chorizo/zucchini mixture seems dry, add a bit more olive oil.
3. Push chorizo/zucchini mixture to one side of the skillet and sprinkle pine nuts onto the cleared space; cook the pine nuts for a couple minutes or until they turn golden. Incorporate them into the chorizo/zucchini mixture. If the pasta is not yet done, turn off the heat under the chorizo mixture and keep warm.
4. Just before draining the spaghetti, remove about 1/2 c. of the cooking water (or dip a glass measuring cup right into the pasta pot); reserve the water.
5. Drain the spaghetti, toss the drained spaghetti with butter, then pour the chorizo/zucchini mixture on top of the spaghetti and mix in well. If the mixture seems a bit dry, add a small amount of pasta cooking water to moisten.
6. Mix in the Pecorino Romano cheese, add salt and freshly ground pepper to taste, and serve immediately.

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Recipe: Chocolate Chunk Zucchini Squares

7 Jul

Okay, after my recent post about prolific zucchini plants, it was only a matter of time before some zucchini recipes started showing up on the blog. And seeing as I have a serious sweet tooth, I went straight for something chocolaty, moist, and doubly satisfying (because, after all, these Chocolate Chunk Zucchini Squares not only taste good, they also contain vegetables and nuts, so can almost be regarded as a health food….). Well, I’m planning on regarding them that way. If you use dark chocolate, even better: you’ll be adding some beneficial flavonoids to the mix. I dubbed this recipe “Chocolate Chunk” because I didn’t have any chocolate chips on hand today, but I did have some dark chocolate bars that I was happy to chop up and sacrifice to the greater good.

Chocolate Chunk Zucchini Squares
Servings: 9

4 tbsp. butter, room temperature
2/3 c. dark brown sugar, packed
1 egg, lightly beaten
1 tsp. vanilla
1 c. finely grated zucchini, squeezed as dry as possible (try to end up with 1 c. total)
1 c. all-purpose flour (can also use 1/4 c. whole wheat, 3/4 c. all-purpose)
3/4 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1/2 c. chopped walnuts
1/2 c. chocolate chunks or chocolate chips (about 3 oz. total)

Preparation
1. Preheat oven to 350 degrees. Spray an 8×8 baking pan with baking spray.
2. In a large bowl, cream butter and sugar together; add egg and vanilla and stir until mixture is light and smooth. Add zucchini and mix in well.
3. In a medium bowl, stir together flour, baking soda, salt, cinnamon, walnuts, and chocolate chunks/chips.
4. Add dry mixture to wet mixture; stir just to combine. Pour batter into prepared pan and bake for 25-30 minutes, or until toothpick inserted in center comes out clean.
5. Let cool before cutting into squares.

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Recipe: Pasta in Cream Sauce with Pancetta and Pecorino Romano

18 Jun

With three children away from home, and the fourth frequently out and about, my husband and I are adapting to eating dinner by ourselves. It is a necessary exercise; in one more year, we will be empty nesters. We have made some adjustments, but not all recipes for six translate easily into a meal for two, so I am beginning to rethink my approach to dinner. Luckily, this recipe is very adaptable and can easily be scaled down (or back up).

It’s also quick, which makes it perfect for a busy week night. But more importantly, it will satisfy proponents of the two different schools of thought on pasta cream sauces. When this dish is first put on the table, the cream sauce will be fairly thin (as in the photo). In our family, there are staunch supporters of a thinner cream sauce; they say a more liquid consistency allows for maximum “soppage” with a nice piece of crusty bread. Other family members prefer a thicker sauce, which coats the pasta very nicely. Luckily, it’s possible to have it both ways: thinner-sauce aficionados can dig right in; thicker-sauce advocates can nibble on salad or bread and let the sauce cool a bit. Regardless of their sauce philosophies, family members agree on one thing: this is good to the last bite, thick or thin.

Note: Feel free to substitute Parmesan cheese for the Pecorino Romano, and bacon for the pancetta (I used bacon this time, after discovering at the last moment that the pancetta I thought I had in the freezer was a figment of my imagination).

Pasta in Cream Sauce with Pancetta and Pecorino Romano
Serves 2-3

1/2 lb. (227 gr.) pasta; I used gemelli
2 oz. (57 gr.) cubed pancetta [in the U.S., Trader Joe’s sells a 4-oz. package*], or 4 slices bacon, chopped
1/2 tbsp. olive oil
1 small clove garlic, sliced
1 c. (237 ml.) half and half, which is half light cream and half milk (or you can use all light cream or heavy cream–the heavier the cream, the thicker the sauce)
small pinch salt
freshly ground pepper
1/2 c. (about 60 gr.) grated Pecorino Romano or Parmesan cheese

Preparation

1. Bring an ample amount of water to boil in a medium pot and cook the pasta just until it is al dente.
2. While the water is coming to a boil, heat the olive oil over medium heat in a medium saucepan and cook the pancetta/bacon until crisp; remove the pancetta/bacon, place on a paper towel to drain, and set aside. Leave about 1/2 tbsp. of oil/drippings in the saucepan; discard the rest. Add the sliced garlic to the pan and cook just until golden (you do not want the garlic to burn). Remove the garlic and discard. Turn heat to low and add the half and half (or cream). Grind black pepper over the surface of the sauce. Add a small pinch of salt (be conservative at this stage because you’ll be adding salty bacon and cheese to the dish; you can adjust the seasonings afterward). Keep the sauce warm without letting it boil.
3. When the pasta is done, drain it well, return it to the pot, and immediately toss with the cheese. Add the reserved pancetta/bacon, mix well, and then pour the cream sauce over. Stir well and adjust the seasonings (I usually add more pepper at this stage). The sauce will appear thin at first, but will thicken as it cools.
4. Serve with salad and crusty bread.

*I stock up on packages of cubed pancetta and freeze them. Then, I add the frozen, cubed pancetta directly to the hot oil. It cooks (and crisps up) beautifully, and is oh-so convenient.

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Recipe: Triple Lemon Cake

14 Jun

When the kids were little, I used to make them specially decorated cakes: a pick-up truck cake with candy in the back (as if the cake and ice cream weren’t enough), a dinosaur cake, a cake that looked like a pumpkin (two Bundt cakes on top of each other,  covered with orange frosting, with a bit of stem coming out the top), a soccer field cake, etc. As the children got older, the decorations decreased–but not the cake requests.

Of all the cake options available, this Triple Lemon Cake is the most requested (with the Mexican Chocolate Cake with Chocolate Glaze offering stiff competition). It has triple the tang because lemon appears in the batter, syrup, and glaze. If I could find a fourth way to get more lemon into the cake, I would. But it is really nice just the way it is, and is a good cake for spring/summer.

Triple Lemon Cake

Cake
1/2 lb. butter, at room temperature
2 c. sugar
3 eggs, at room temperature
3 c. flour
1/2 tsp. baking soda
1/2 tsp. salt
1 c. buttermilk (a good substitute: put 1 tbsp. vinegar in a measuring cup, then add milk to make 1 c.)
2 tbsp. tightly packed grated lemon zest (from about 4 lemons)
3 tbsp. fresh lemon juice (the 4 lemons should provide enough juice for the batter, syrup, and glaze)

Syrup
1 c. confectioners’ sugar
½ c. butter, melted
1/3 c. fresh lemon juice

Glaze
fresh lemon juice
confectioner’s sugar

Preparation

1. Preheat oven to 325°.
2. Carefully and very thoroughly grease and flour a Bundt pan.
3. Cream the butter and sugar until light and fluffy. Beat in the eggs, one at a time, blending well each time.
4. Sift the flour, baking soda, and salt together. Add about 1/3 of the flour mixture to the egg mixture, stir to combine, add about 1/2 of the buttermilk, stir, and repeat, ending with last bit of flour mixture and ensuring it is well incorporated. Gently stir in the lemon zest and juice. Note: The batter will be thick.
5. Pour the batter into the prepared Bundt pan, smoothing the top as evenly as possible. Cook for an hour in the middle of the oven, or until a toothpick inserted in the center comes out clean. Sometimes, it may take longer than an hour to cook.
6. Toward the end of the baking time, prepare the syrup: melt the butter and lemon juice in a small saucepan over medium heat, then stir in the confectioner’s sugar. Bring to a quick boil just before using.
7. When the cake is done, remove from oven. Poke holes in the cake with a long skewer, then pour the hot syrup over the cake. Let the cake sit for about 20-30 minutes.
8. Put a large plate (or platter) upside down on top of the cake pan and invert the pan and plate together so the cake drops neatly onto the plate. Actually, I have rarely had the cake drop neatly onto the plate; I just always hope it will. It usually requires a lot of jiggling and careful loosening of the sides. And even then, the cake doesn’t always come out of the pan cleanly. So, grease and flour the Bundt pan heavily beforehand, and use a liberal amount of glaze on the cake afterward, to cover up any less-than-perfect parts (as I did for the cake in the phot0).
9. Glaze the cake: the amount of glaze is entirely up to you; I start off with about 2-3 c. of confectioner’s sugar, then add a few drops of lemon juice at a time until the glaze is a good consistency (and then if it looks like I don’t have enough glaze or if it is too thin, I add more sugar and keep going). Sometimes, I drizzle a thicker glaze on the cake first (also good for filling in rough spots), then add a slightly thinner one for contrast.

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Recipe: Peruvian Chicken in Creamy Walnut Sauce with Chili (Ají de Gallina)

4 Jun

We lived in Peru for a couple of years, and considered ourselves to be in gastronomic heaven. Peruvian cuisine takes advantage of the country’s geography (coast, jungle, mountains) and history (including the Inca, Spanish conquistadores, African slaves, Chinese indentured labor, and many other immigrants). All these influences–different foods and cooking techniques–came together to contribute to an absolutely wonderful cuisine, one that continues to evolve.

Of the many Peruvian dishes I like, Ají de Gallina is one of my favorites. Ají means chili; the yellow in this dish comes from the signature yellow chili peppers that symbolize Peruvian cooking (plus a bit of turmeric). Gallina means hen–in this case, shredded chicken. And the creamy, cheesy, nutty part of the dish speaks to European influences. It is traditionally served with black olives (which I had on hand) and boiled yellow potatoes and quartered hard-boiled egg (which I belatedly discovered I did not have on hand).

This is not a difficult dish to make, but does require some preparation time, so if your weekdays are busy, this may be best made on a weekend. I tend to make it in stages while taking care of other tasks around the house and in the garden.


Ají de Gallina (Peruvian Chicken in Creamy Walnut Sauce with Chili)
Serves 8

3 lb. (1.4 kg.) boneless chicken breast halves
½ onion
2 carrots, peeled
2 bay leaves
4 slices white bread, crusts removed, cut into quarters
1 (12-oz./354 ml.) can evaporated milk, plus extra milk if needed
3 tbsp. canola or vegetable oil
2 large onions, diced
4-6 large garlic cloves, minced
2 tbsp. aji amarillo paste (yellow chili paste)–available at international/Latin food markets
2 tsp. turmeric
1.5 tsp. salt
pinch pepper
1 cup (120 gr.) chopped walnuts, toasted (see below)
¾ cup (84 gr.) grated Parmesan cheese

Accompaniments:
boiled yellow potatoes, peeled and halved
black olives
hard-boiled eggs, quartered

Preparation

1. Place chicken breasts in a large pot, and add onions, carrots, and bay leaves. Add enough water to cover the chicken, then lightly salt the water. Bring water to a boil, immediately turn off the heat, cover pot, and let the chicken poach for about an hour. Remove chicken from the broth, let cool, and then shred with clean fingers. Reserve all of the broth.
2. Meanwhile, soak the bread in the milk.


Clockwise from top left: chicken broth from poaching process, shredded chicken, aji amarillo (yellow chili) paste, bread soaked in milk.

3. Sauté onion in oil in a heavy-bottomed Dutch Oven or large pot over medium heat until softened and turning golden at edges. Add garlic, cook 2 more minutes, then add the turmeric, salt, and pepper. Cook for 2 minutes, then add aji amarillo paste and cook for 5 more minutes. Note: 2 tbsp. chili paste gives this dish a nice little kick; for more heat, add 3 tbsp.
4. Toast the walnuts (place walnuts on a baking sheet in a single layer, and toast in a 350-degree oven for about 5-10 minutes or until lightly golden and aromatic; be careful not to burn them, as I have done on more than one occasion when trying to do too much multitasking….).


Left: onion-garlic-chili paste mixture. Right: toasted walnuts

5. Put the bread and milk into a blender or food processor, add the toasted walnuts and a splash of reserved chicken broth (about 1/4 c.), and blend until smooth. Add this mixture to the onions in the pot, cook for a few minutes, adding more broth if necessary to thin, then add chicken and parmesan cheese. Thin as needed with more milk or broth (you will probably need a fair amount; add more milk for a creamier texture, more broth for a lighter dish). Add more salt and pepper to taste.
6. Serve over rice and with suggested accompaniments. Garnish with some chopped parsley for additional color, if desired.

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Recipe: Chickpea Curry (Indian Sour Chickpeas)

30 May

Chickpeas, or garbanzo beans, are the basis for many delicious things, from hummus to brownie bites — all made much more easily (and quickly) by using canned chickpeas. This recipe, adapted from Madhur’s Jaffrey’s Indian Cooking, is one of our favorites–a light curry sprinkled with onions marinated in lemon juice and ginger (hence the lovely “sour” element).

Serve with rice and other curries for a crowd, or with a simple raita (made with yogurt, cucumbers, garlic, and a pinch of mint) for a one-dish meal.

Indian Sour Chickpeas
Serves 6

2 (15-oz./425 gr.) cans chickpeas, undrained
3 medium onions, finely chopped
1 tbsp. finely grated peeled fresh ginger (or 1 tsp. ground)
4 tbsp. fresh lemon juice
3-4 tbsp. vegetable oil
2 medium tomatoes, chopped
1 tbsp. ground coriander
1 tbsp. ground cumin
½ tsp. ground turmeric
2 tsp. garam masala
cayenne pepper (if desired)

Preparation

1. Put 3 tbsp. of the chopped onion and the ginger and lemon juice into a small cup. Mix well and set aside.
2. Heat oil over medium-high heat and add remaining onions. Fry until slightly brown at the edges, then add the tomatoes. Cook another 5-6 minutes, mashing the tomatoes with the back of slotted spoon.
3. Add the coriander, cumin, and turmeric. Stir and cook for about 30 seconds. Add the chickpeas and their liquid, the garam masala, and the cayenne (if desired). Stir to mix and bring to a simmer. Cook gently, covered, for about 20 minutes. Before serving, add onion/ginger/lemon mixture. Stir to combine.

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Recipe: Chocolate Waffles

11 May

Because I’m leaving on a work trip tomorrow, I was treated to an early Mother’s Day breakfast of my choosing. But really, I didn’t have to think about it at all — I asked for the same thing I  always ask for: Chocolate Waffles. My 16-year-old daughter made them this year, and they looked absolutely gorgeous:


They tasted fantastic, too, with some whipped cream, maple syrup, and a sprinkle of cinnamon. A heavenly combination. And long after breakfast or brunch, you can grab a plain waffle and break off pieces to eat along with a nice cup of coffee or tea.

Chocolate Waffles
Makes 8-12 waffles
2 oz. unsweetened chocolate
1 1/2 c. flour
2 tsp. baking powder
1/4 tsp. salt
1/2 tsp. cinnamon
1/2 c. canola oil
1 c. sugar
2 eggs
1 tsp. vanilla
1/2 c. milk

Preparation

1. Melt chocolate, let cool.
2. Preheat waffle iron.
3. Sift dry ingredients together over medium bowl.
4. Mix oil and sugar together, then beat in eggs until well blended. Add vanilla and melted chocolate.
5. Add sifted ingredients to wet ingredients in three batches, alternating with milk.
6. Spray waffle iron with cooking spray. Pour batter onto iron and cook according to manufacturer’s directions. (Our waffle iron makes 4 waffles–we pour about 1 c. batter into the center of the iron, close, and wait for the waffle iron to beep.)
7. For these waffles, it’s important to spray the waffle iron each time you make a set of waffles.
8. Serve with whipped cream and maple syrup.

Adapted from Joy of Cooking.

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Recipe: Turkish Feta Dip with Paprika

27 Apr

Fantastic on its own, this dip is even better as the basis for many delectable creations, from mini appetizer stacks to a range of sandwiches (try it on some crusty bread or a cracker, topped with Eggplant with Garlic Vinaigrette and some Roasted and Marinated Bell Peppers). The cheese, yogurt, and walnuts provide a protein boost, but that’s not why you’ll want to eat this. You’ll want it for the nice tang and the endless possibilities. You can adapt it any way you like: more or less garlic or chili flakes, mint instead of parsley, walnuts or no walnuts, etc. Now that I think of it, this dip would probably be nice with some chopped Kalamata olives mixed in, too.

Turkish Feta Dip with Paprika

8 oz. feta cheese, crumbled
1 tsp. paprika
1 clove garlic, minced
1/4 c. chopped walnuts
1 tbsp. olive oil
4 tbsp. plain yogurt
1 tsp. fresh lemon juice
sprinkle red chilli flakes (crushed red pepper)
1 tbsp. chopped fresh parsley (or 1 tsp. dried mint)

Preparation

1. Place the feta in a medium bowl and mask with a fork. Sprinkle with paprika and mix in garlic.
2. Toast the walnuts in a 350-degree oven for about 5 minutes. Remove and crush finely with a mortar and pestle (or in a bag using a rolling pin), then add to feta mixture in bowl.
3. Add remaining ingredients and mix well to combine. If dip appears too thick, add a bit more yogurt.
4. Optional: drizzle with olive oil before serving.
5. Serve with crusty bread, pita bread, pita chips, toasted pita with zaatar, or any other cracker.

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