Ingredients
Yield: About 1¼ cups.
| Unit | Item |
|---|---|
| ⅓ cup | Chickpeas, drained and rinsed |
| ¼ cup | Nutritional yeast |
| 2 tbsp | Tahini |
| 3 tbsp | EVOO |
| 2 tbsp | Fresh lemon juice |
| ¼ cup | Cold water, plus more as needed |
| 2 ea | Medium garlic cloves, roasted |
| ½ ea | Small garlic cloves, raw |
| ½ tsp | Dry mustard |
| ¼ tsp | Ground cumin |
| ¼ tsp | Turmeric |
| ¼ tsp | Onion powder |
| ⅛ tsp | Curry powder |
| tt | Cayenne |
| ½ tsp | Salt, or to taste |
Preparation
Roast the garlic. Leave the cloves in their skins, rub with a drop of oil, and bake at 375°F for about 18 minutes, until soft. Cool and squeeze them out.
Step 1
Blend the chickpeas, nutritional yeast, tahini, lemon, water, roasted garlic, raw garlic, mustard, spices, and salt until completely smooth.
Step 2
With the blender running, slowly pour in the olive oil. Blend another 30–60 seconds.
Step 3
Add cold water 1 tablespoon at a time until it pours in a thick ribbon. It should be thinner than hummus but substantially thicker than salad dressing.
Step 4
Refrigerate for at least 30 minutes—ideally several hours. Then taste it on warm rice, not straight from the blender.
Step 5: Adjustments
Too lemony: Add 1 tablespoon chickpeas, 1 tablespoon nutritional yeast, and a splash of water.
Too flat or bland: It almost certainly needs more salt—add it a pinch at a time.
Too much like hummus: Add another tablespoon oil and enough water to loosen it.
Too sharp/raw: Leave it overnight; raw garlic softens considerably.
Missing richness: Add another teaspoon of tahini.
Bitter: Your olive oil may be too assertive. Replace half of it with avocado, grapeseed, or another neutral oil next time.