Another “veganised” mezze from Turkish cuisine. The original is made from thick, strained yoghurt. I substituted the yoghurt with Tofutti Sour Supreme and lemon juice in this recipe although the original recipe does not call for any lemon juice. Not quite the same but very close.
1 cup Tofutti Sour Supreme (vegan sour crème)
1 tbsp freshly squeezed lemon juice
1 tbsp extra virgin olive oil
1 clove garlic, crushed
½ tsp ground cumin
½ tsp sweet paprika (I used Hungarian one)
½ tsp black pepper
1 tsp dried spearmint
½ tbsp chopped flat leaf parsley
Salt to taste
• In a small bowl, mix together all the spices and herbs, olive oil, crushed garlic, lemon juice and Tofutti Sour Supreme.
• Salt to taste and serve.