2Persian cucumbers, finely chopped(or one small English cucumber, inner seeds scooped out and finely chopped)
2garlic cloves(or 2 tsp toum, if you have it on hand)
½tspsea salt (or more, to taste)
2tspfresh spearmint, finely choppedplus more for garnish, if desired
1Tbspfresh lemon juice
Finely chop your cucumber into small pieces. I like to quarter lengthwise, then halve each 'spear' once again lengthwise, then chop into pieces. If using an English cucumber, be sure to scoop out and discard the watery seeds before chopping.
In a mortar and pestle grind your salt and garlic cloves until a paste forms.
Place all ingredients into a bowl and mix thoroughly to combine. Garnish with more fresh mint and serve. Can be stored for 2-3 days in the refrigerator.
If the dip thins out too much with time, add extra yogurt and stir to re-thicken.