1 Lebanese (short) cucumber
2 tbsp chickpea flour
½ cup cashews, soaked overnight
2 small garlic cloves
2 tbsp lemon juice
2 tsp apple cider vinegar
1 tbsp extra virgin olive oil
1 tsp dried mint, adjust to taste
a few pinches of salt, adjust to taste
¼ tsp white (or black) pepper, adjust to taste
Wash the cucumber and grate it coarsely – there is no need to peel it!
Squeeze the water out of the cucumber using a muslin cloth or a fine sieve and a spoon to press the grated cucumber down. Save the water as it will come in handy later.
Place chickpea flour and 6 tablespoons of water in a small pot. Simmer it on a low-medium heat, stirring frequently, until it transforms into a thick roux. It takes about 5 minutes.
Drain the cashews and chop them roughly. Divide into 4 rough potions. This step helps to blend the cashews without adding too much liquid.
Place lemon juice, cucumber juice and olive oil at the bottom of your blender. Add a portion of chopped cashews and blend until smooth.
Add another portion of cashews, blend until smooth. Follow in the same manner with the remaining two portions of cashews.
Finally add chickpea roux and blend well.
Season with raw garlic, salt, pepper, dry mint (or fresh dill if you don’t like mint) and some apple cider vinegar for extra acidity.
Transfer to a container and mix in grated cucumber. Place in the fridge for about 3-4 hours to allow the dip to thicken.