The Secret Ingredient That Makes These Pancakes So Good

Here's a new use for chickpea flour we never would have imagined: as the creamy base in a yogurt-less Greek spread. Love makes a tzatziki dip by whisking a quarter-cup of the flour with water, then heating until it thickens. She pours the mixture into a blender with cashews, garlic, vinegar, oil and lemon juice, then stirs in grated cucumber and dill. The dip is a great accompaniment for crackers or cut-up raw vegetables.

Get the recipe: Chickpea Tzatziki Dip