Ingredients
- 1/4 cup chickpeas
- 1/4 cup water
- 2 1/2 tablespoons tahini
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon red wine vinegar
- 1 teaspoon tamari
- 1/2 teaspoon Dijon mustard
- 2-3 teaspoons fresh oregano leaves (see note)
- 1 very small clove garlic (or 1/2 small-medium)
- 1 – 1 1/2 teaspoons pure maple syrup or agave nectar (or more to taste)
- 1/4 teaspoon sea salt
- freshly ground pepper to taste
Preparation
Step 1
Directions
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 add extra garlic to taste.
Notes: If you don't have fresh oregano, don't use dried. Keep the flavor more vibrant and fresher. Instead of using dried oregano, try adding a tablespoon of chopped parsley or a lesser amount of other fresh herbs like thyme or rosemary (1-2 teaspoons). Fresh herbs can be omitted, however, and this will still have a good flavor. Other seasoning options include adding 1 tablespoon of nutritional yeast, 1-2 tablespoons chopped sun-dried tomatoes, or chopped green onions.
Our kids love this dressing as-is, but you might want to try omitting the oregano and using nutritional yeast. Try 1 tablespoon to start, and then add more if you like.
This dressing is perfect on julienned leafy greens like kale and chard. It softens the greens, and you'll find it's somewhat addictive to eat your beans and greens. Consider adding other salad fixings like chopped avocado, grated carrot, cherry tomatoes, chopped cucumbers, dried cranberries—whatever works for you!
Recipe from Dreena Burton at Dreena Burton’s Plant-Powered Kitchen. Dreena is a regular 21-Day Vegan Kickstart recipe contributor and the author of four vegan cookbooks, including her latest, Let Them Eat Vegan. Click here to learn more.