This flavorful easy dressing will elevate your grain bowls, baked veggies and of course your nutrition! With a sneaky dose of protein thanks to the chickpeas and the peanut butter, the antiinflamatory powers of turmeric + pepper, the heart healthy fats from olive oil omega 9, and the vitamin B12 boost of nutritional yeast, it is the perfect combination of flavor and nutrition. Specially good for vegans who are watching their protein and B12 intake. Bonus: it is low FODMAP.
Ingredients
Makes about 20 tbsp (1.25 cups)
1 average serving = 2 tbsp
- 1/2 cup of low sodium canned or boiled chickpeas
- 1/4 cup water
- 1/4 lemon, juiced
- 1/2 lime, juiced
- 2 tbsp extra-virgin olive oil
- 2 tbsp nutritional yeast (B12 fortified if possible)
- 2 tbsp of creamy, no sugar or oil added, peanut butter. My favorite is Organic Smucker’s.
- 3/4 tsp turmeric
- A pinch of ground black pepper
- 1/2 tsp dried parsley
- 1/2 tsp dried oregano
- 1/4 tsp salt
Instructions
- Mix all ingredients in a high speed blender until smooth. Add more water if desired for a lighter consistency.
- Store in an air tight container or mason jar in the fridge up 1 week.
- You can eat it right away, but flavors tend to improve with time as they meld.
- Use it in grain bowls, baked potatoes, baked veggies, pasta, sandwiches, salads or as dip.
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