Directions
Infuse the saffron in the hot water in a small bowl for 5 minutes.
Pour the infusion into a bowl containing the yogurt, garlic, lemon juice, olive oil and some salt.
Whisk well to get a smooth, golden sauce.
Taste and adjust the salt; if necessary, then chill.
Serve with your favorite pita chips, veggies, or protein.
Recipe Note
Keeps in the refridgerator for up to 3 days.
