The only time I had to go grocery shopping over the weekend was Friday night at 10pm after a full day of digging trenches, planting flowers, and rotating dirt.
It wasn’t until I was at the grocery store that I realized I’d forgotten my list. Needless to say a quick 30 minute grocery run turned into a 1 hour event.
I generally stay to the perimeter of the grocery store as the middle section is reserved for processed foods aka dead foods. But, with no list in hand I quickly found myself in the salad dressing isle staring at the wall of soy oil laden, over processed, sugar-full dressings.
Then, one caught my eye.
I contemplated buying it until I read the ingredients:
On second thought, how about we don’t buy this. Instead, I took a picture, marched over to the Organics isle, and began to fill my cart with chickpea flour, lemons, and sesame seeds.
Just a couple of days of taste testing later and I can confidently say this dressing rocks!
Hummus Salad Dressing
Vegan, Gluten free, Dairy free, Sugar free, Yeast free, Corn free
Creamy and thick hummus dressing made from chickpea flour and loads of lemon juice
Yield: 1.5 cups of dressing
- 1/4 cup extra virgin olive oil
- 1/2 cup chickpea flour
- 1/3 cup + 1 tbsp water
- 1/2 cup lemon juice
- 1/3 cup raw tahini
- 1 tbsp white vinegar
- 3 cloves garlic
- 1/2 tsp cumin
- 1/4 tsp toasted sesame oil
- 1/4 tsp Herbamare
- pinch chili flakes
Salad ingredients I used: greens, cucumbers, pickles, walnuts, raisins
- Place all ingredients in a blender and blend until smooth.
- Serve immediately or place in an air-tight container and store in the fridge.
Will keep for 3-4 days.
Making this recipe brought on the burning question: could this also be a powdered hummus for when I’m traveling? You better believe I’ll be playing around with that idea very, very soon.
Do you shop with a grocery list?
What’s your favorite salad dressing recipe? Feel free to link to the recipe, too!