2 small pots no/low-fat organic yogurt*
2 teaspoons of olive oil
half a clove of garlic – pulped in a mortar with a little salt
half a teaspoon of cumin powder
[*For a thicker sauce–which is how we like it–empty the yogurt into a piece of muslin drapped over a sieve and leave it to drain into a bowl for half an hour in the fridge.
Discard the liquid and carefully empty the yogurt into the bowl.
Or use the yogurt as it comes out of the pot–emptying it into a bowl.]
- Pulp the garlic in a pinch of salt in a mortar.
- Whisk in the cumin and the oil.
- Fold this into the yogurt and whisk it well together.
- Refrigerate until you’re ready to serve it.