Chickpea Tzatziki Dip Recipe
Serves 4 to 6
Place the grated cucumber in a fine-mesh sieve. Use your palm and push to squeeze out as much liquid as possible; set aside.
In a small saucepan, whisk together the water and flour until smooth. Turn heat to medium and continue whisking until the mixture thickens, about 6 to 7 minutes; the mixture will resemble a roux or melted cheese. Remove from the heat.
Place the flour mixture, cashews, garlic, vinegar, oil, lemon juice and salt and pepper, to taste, in a high-speed blender; blend for 1 minute, until smooth. Pour the mixture into a bowl; stir in the grated cucumber and dill. Let the tzatziki cool to room temperature, then refrigerate for at least 4 hours.
Remove from the refrigerator when ready to serve and give it a good stir.
Recipe from Chickpea Flour Does It All: Gluten-Free, Dairy-Free, Vegetarian Recipes for Every Taste and Season © Lindsey S. Love, 2016. Reprinted by permission of the publisher, The Experiment. Available wherever books are sold.