Chia - Mint - Yogurt Dip

• 250 ml thick greek/turkish yogurt
• 1 tablespoon chia seeds, roughly crushed in a mortar and pestle
• 1/8 teaspoon sumac
• 1 teapoon microplaned lemon zest
• 1 teaspoon dry roasted, crushed cumin seeds or cumin powder)
• 1/8 teaspoon aleppo pepper (or red chilli flakes)
• 2 or more tablespoons of agave or light flavoured honey, or to taste
• Small handful of mint leaves,snipped with kitchen scissors
• 1 small, fresh green chile pepper
• 1 clove roasted garlic, mashed/pureed/minced or 1/4 teaspoon garlic powder, or to taste
• Salt to taste

1. Put the yogurt in a medium sized bowl and add the crushed chia seeds, garlic, sumac, lemon zest, cumin, aleppo pepper or chilli flakes and agave/honey. Stir to combine. Season with salt and set aside briefly.
2. In a mortar and pestle, combine the chopped mint leaves, green chile and garlic. Pound till bruised, leaves turn a dark, wet green and some juices are released.
3. Add the mint mixture to the yogurt, stir to combine and adjust salt.
4. Allow to rest in the fridge for 1/2 an hour and then serve with pita wedges, or soft pide.

turkish yogurt, chia seeds, sumac, lemon zest, cumin seeds, aleppo pepper, honey, handful of mint leaves, fresh green chile pepper, garlic, salt

Taken from food52.com/recipes/10605-chia-mint-yogurt-dip (may not work)