This salad dressing is one of our new favorites. It’s easy to make at home, is a good source of protein, and doesn’t have as much oil as lots of other dressings. We drizzle it on salads, use it as a dip for veggies, and put some on top of veggie bowls for lunch. Just adjust the amount of added water to change the consistency.
1 ½- 1 2/3 cups of cooked chickpeas (about ½ heaping cup of dried chickpeas, cooked)
½ teaspoon cumin
¼ cup tahini (such as this homemade tahini)
3-4 Tablespoons lemon juice, to taste
2 cloves of garlic
1/2- 2/3 cup ice cold water, or more to preferred consistency
3 Tablespoons olive oil
salt to taste
Directions and Notes:
Combine the chickpeas, cumin, tahini, lemon juice, garlic, ½ cup of ice water, and olive oil in a food processor and process until smooth and about the consistency of a creamy salad dressing. Add more water until the desired consistency is reached and salt to taste.
Recipe lightly adapted from this site.