I first met Lindsey on the internet (as most of us bloggers do) and then around a year and half later in person when she came on a trip to San Francisco. And inn case you’re wondering, yes, she’s sweet in person too! She’s got the cutest little dog that I think Snoopy would love to play with. To be honest, I had some skepticism when I first saw this Tzatziki recipe. A yogurt/dairy-free one sounded too good to be true, would it look or taste the same? Will I miss the creamy texture and tangy taste of yogurt, will it be noticeably be absent from this beloved dip? The only way to answer this question is to just go ahead and make the recipe and have someone do a blind taste test. Lindsey’s method uses a chickpea flour roux and cashews which seriously make it taste and feel like yogurt, neither me nor my blind taste testers could tell the difference! I couldn’t taste that characteristic flavor of chickpea flour in the dip, this recipe is a winner. Even if you don’t have dairy issues, her book touches upon the versatility of chickpea flour as an everyday ingredient and it makes you appreciate cooking with other non-wheat flours. Indian homes usually stock up on chickpea flour as a pantry staple so I’m naturally a little excited about her book. But what Lindsey shows us is a bunch of unique and tasty ways to use this flour, a non traditional take on traditional recipes we all love, it doesn’t matter if you’ve never used chickpea flour before because she show’s you how to. There’s cake, there’s pizza, there are pancakes, there are tartlets and clafoutis and fresh salads, I could go on and on. This is one of my new favorite books of 2016, thanks Lindsey! lindsey’s chickpea tzatziki dip (from Chickpea Flour does it All by Lindsey S. Love; 2016) yields: 4 to 6 servings ingredients 1 medium cucumber, grated with a box grater 1 cup (240mL) water) 1/4 cup (30g) chickpea flour 1/4 cup (45g) raw cashews, soaked in water overnight and drained 2 garlic cloves, roughly chopped 1 tablespoon apple cider vinegar 1 tablespoon extra virgin olive oil 1 tablespoon lemon juice coarse sea salt and freshly ground pepper 2 tablespoons chopped fresh dill
- Place the grated cucumber in a fine-mesh sieve (I skipped the 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 come to room temperature, then refrigerate for at least 4 hours.
- Remove from the refrigerator when ready to serve and give it a good stir. Comment * Name * Email * Website Save my name, email, and website in this browser for the next time I comment.
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