The ingredient labels of store-bought salad dressings always amaze me. They are often full of foreign ingredients like “xanthan gum,” “sodium citrate,” “modified food starch” and “natural flavor.” No wonder I don’t like the taste of bottled salad dressings! Who needs a salad dressing with chemically derived “natural flavor” when you can make your own dressing, using the real flavors from real ingredients!
While oil and vinegar-based dressings are delicious, I find it a little more challenging to make a creamy homemade dressing. It only took four trials, but I nailed it! Check out my Sacha Inchi “Hummus” Dressing, loaded with not only flavor, but also protein from the garbanzos and a mega dose of omega-3 from the Sacha Inchi Oil.
Ingredients: makes 2 cups
1 can garbanzo beans with ½ cup liquid reserved
¼ cup sacha inchi oil
3 Tablespoons lemon juice
1 Tablespoon dried dill
¼ teaspoon salt or to taste
¼ teaspoon pepper or to taste
Equipment:
Blender
Rubber spatula
Instructions:
- Drain garbanzo beans, reserving ½ cup liquid. If you retrieve less than a ½ cup of liquid, top off to a ½ cup using water.
- Combine garbanzo beans, ½ cup liquid, oil, lemon juice, dried dill, salt and pepper together in a blender.
- Pulse mixture to slowly puree. Stop the blender often to scrape down the sides, ensuring all that all of the ingredients are pureed to an even consistency.
- If dressing is too thick for your taste, add cold water, 1 Tablespoon at a time to reach a dressing of desired consistency.
- Taste dressing and adjust flavors if necessary by adding more salt, pepper or lemon juice. Refrigerate for 1 hour before using.
More recipes just like this in Peruvian Power Foods Book. Order on Amazon
