This is a cooling and healthy dip, adapted from Heidi Swanson’s cookbook, ”Super Natural Everyday”. Easy to whip up and a great way to use your cucumbers! Don’t be afraid to play around with the ingredient ratios. I like to think of this recipe as a guide – it doesn’t need to be followed strictly. I always adjust the flavor with a little extra salt & lemon juice at the end.
1 1/2 small cucumbers (unpeeled. halved, and seeded)
1 clove garlic
1/2 cup walnut halves (toasted and chopped)
grated zest of 1/2 lemon
big pinch of red pepper flakes
1/4 cup plain yogurt (more for a thicker sauce)
Shred the cucumbers on the large holes of a grater. Measure out about 1 1/12 cups grated cucumber and give it a nice gentle squeeze to work out excess water. Put the cucumber in a small bowl. Peel your garlic clove, sprinkle it with salt. and chop it into a nice paste. Add this to the cucumber along with the walnuts, lemon zest and juice, and pepper flakes. Stir with a fork until combined, then fold in the yogurt. Adjust seasonings, add some fresh herbs, and enjoy with pita chips!