Saturday, October 02, 2010

Low Fat Sesame Ginger Dressing and Hummus

Hummus is such a versatile food. I like to stir some into soup at the end the way many people use parmesan. It is a great alternative to mayonnaise or vegenaise on a sandwich and if pretty fabulous in a collard stuffed full of veggies.

This hummus recipe is very simple and frugal. I bought lemon juice at the store and it is OK with that, but if you have fresh lemons,  it is even better. Add a bit of lemon zest to really make the flavors pop.

It is important that you cook your chickpeas and that they are hot when making this. Reserve the chickpea liquid for both thinning this out ( instead of oil ) and for the Low Fat Sesame Ginger Dressing recipe I will be posting later in this post.


  • 4 large cloves garlic
  • 2 t salt
  • 1 t chili powder
  • 4 c hot chickpeas
  • ¼ c tahini
  • 1/3 c lemon juice
  • zest of 1 lemon
  • Chickpea cooking water to thin if necessary

Method: Cook chickpeas and reserve cooking water.
In a food processor, add the garlic, salt and chili powder. Pulse until garlic is a paste. Now add the chickpeas, tahini and lemon juice. Puree until totally smooth. Add chickpea cooking water to thin mixture if desired.

This is delicious after it sits for a good 12 hours to allow the flavors to develop. Using the chickpeas creates an amazing creamy texture and the heat brings out the flavor in the spices and garlic.

I recommend cooking an entire pound of chickpeas. If you don't think you will use them within a week, you can always freeze them in 2 cup batches.

So, you've cooked your chickpeas and you have all of this liquid leftover. Don't throw it away! Cool it down and use it instead of broth or water when you make seitan. Use it as a base for gravy or soups. Its texture is very similar to chicken stock.
I like to use the broth as a base for salad dressings.  Here's a recipe for my Low Fat Sesame Ginger dressing. This can be used as a marinade or stir fry sauce in addition to a salad dressing. It will keep for 7 days and freezes well.

Sesame Ginger Dressing
  • 6 cloves garlic
  • 3 T grated ginger
  • 2 T hummus
  • ½ c soy sauce
  • 2 t wasabi (or Dijon mustard )
  • 2 c chickpea cooking liquid
  • ¼ c vinegar
  • 2 T toasted sesame oil
  • 1/8 t Kal stevia or 2 T sugar, maple syrup, agave or honey
  • 2 T golden flax meal or 2 T chia seeds
  • 2 T Sriracha ( optional )

Blend everything together. Allow mixture to chill for several hours before serving.


Jorda approves this blog post!!


  1. I found yur blog and I love it. Would like to give you the Lovely Blog Award. Please contact me or pull the award from my site. Keep up the good work. Always nice to meet new blogging friens.

  2. Looks delicious as usual! And nice to see the pup making an appearance! :)

  3. gonna make this dressing- it sounds so good!

  4. The dressing looks amazing! What is chickpea cooking liquid? Thanks

  5. I have been making hummus for 20+ years, usually winging it. It's always good but sometimes better than others. I found your recipe a few months ago and it has become my go-to recipe. I love that you have recipes for using up the lovely cooking liquid as well.

  6. Just made the dressing as well, it's excellent and very easy.