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.