Step 1

Wash the cucumber and grate it coarsely - there is no need to peel it!

Step 2

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.

Step 3

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.

Step 4

Drain the cashews and chop them roughly. Divide into 4 rough potions. This step helps to blend the cashews without adding too much liquid.

Step 5

Place lemon juice, cucumber juice and olive oil at the bottom of your blender. Add a portion of chopped cashews and blend until smooth.

Step 6

Add another portion of cashews, blend until smooth. Follow in the same manner with the remaining two portions of cashews.

Step 7

Finally add chickpea roux and blend well.

Step 8

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.

Step 9

Transfer to a container and mix in grated cucumber. Place in the fridge for about 3-4 hours to allow the dip to thicken.