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Chickpea, Orange & Tahini Dressing
Ingredients
- 1 can chickpeas (400g total, 265g drained weight, including the brine*)
- 1 orange (medium)
- 1 tbsp lemon juice (or apple cider vinegar)
- 1 tsp garlic powder (or raw garlic to taste)
- 1/2 cup tahini (tablespoons)
- 1/2 tsp salt (or adjust to taste)
- freshly ground pepper
- Drain the chickpeas but save the brine!
- Transfer all ingredients except for the brine to a blender and pour in about one half of the chickpea brine.
- Blend until super smooth. Add more of the brine if needed to get a thick, creamy consistency. I use ⅔ cup of brine for 1 and ⅓ cup chickpeas to get a thick dressing and ¾ cup brine for the same amount of chickpeas for a thinner dressing. You might need to adjust to the amount of chickpeas you have though.
- Adjust the saltiness and sourness to taste.
- Use right away or store in the fridge for up to 4 days.
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