Fresh, zingy and completely dairy free. Move over hummus.
150g Rebel Kitchen Coconut Yogurt
2 – 4 crushed garlic cloves
1 tbsp olive oil
1 tsp lemon juice (or white wine vinegar)
1 tsp chopped or dried mint (or dill)
1/2 tsp salt
Pepper to taste
Coarsely grate the cucumber, sprinkle with a pinch of salt and squeeze out all the liquid. Tip into a bowl with Rebel Kitchen Coconut Yogurt, olive oil, pepper, garlic, lemon juice and mint, and mix well.