When I saw online that Trader Joe’s had a bottled ‘hummus salad dressing’, I thought “that’s a great idea and I bet I can make it healthier”! Admittedly, I haven’t even seen the ingredients in this dressing, and have not tasted it. But, I’ll take a bet that my version is healthier. But, when it tastes this flipping good, I’ll also bet you’ll forget to compare.
1/4 cup chickpeas
1/4 cup water
2 1/2 tbsp tahini
1 tbsp freshly squeezed lemon juice
1 tbsp red wine vinegar
1 tsp tamari
1/2 tsp dijon mustard
2-3 tsp fresh oregano leaves (see note)
1 very small clove garlic (or 1/2 small-med)
1 - 1 1/2 tsp pure maple syrup or agave nectar (or more to taste)
1/4 tsp sea salt
freshly ground pepper to taste
1-2 tbsp extra-virgin olive oil (optional; can omit for an oil-free dressing)
In a blender or in a deep cup/jar using an immersion blender, puree until smooth. Season to taste with additional salt/pepper if desired, and using extra garlic to taste.
Makes about 3/4 cup.
Notes:
1) If you don’t have fresh oregano, don’t use dried. Keep the flavor more vibrant and fresher, and instead of using dried oregano, try adding a tbsp or so of chopped parsley, or a lesser amount of other fresh herbs like thyme or rosemary (1-2 tsp). Fresh herbs can be omitted, however, and this will still have good flavor.
2) Other seasoning options include adding 1 tbsp nutritional yeast, or 1-2 tbsp chopped sun-dried tomatoes, 1-2 tbsp green onions, or 1 tsp toasted sesame oil.
3) Our kids love this dressing as-is, but you might want to try omitting the oregano and using the nooch sub mentioned above - try 1 tablespoon to start, and then add more if you like.
4) Not just for drizzling on a common green salad, try tossing through julienned leafy greens like kale and chard. The dressing softens the greens and you’ll find it’s somewhat addictive to eat your beans ‘n greens. Then add other salad fixings like chopped avocado, grated carrot, cherry tomatoes, chopped cukes, dried cranberries... whatever works for you!
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