High Protein Chickpea, Orange & Tahini Dressing

• Produce

  • 3/4 tsp Garlic powder

• Condiments

  • 1 tbsp Lemon juice
  • 3 (45g tablespoons Tahini

• Baking & Spices

  • 1 Pepper, freshly ground
  • 1/2 tsp Salt

• Drinks

  • 1/2 cup Orange juice, freshly squeezed

• Other

  • 1 can (400-425g total, 240-265g drained weight chickpeas including the brine*

Found on win-winfood.com

Description

Ingredients

• 1 can (400-425g total, 240-265g drained weight) chickpeas including the brine*
• ½ cup (120ml) freshly squeezed orange juice (I got that much from 1 medium orange)
• 1 tablespoon (15ml) lemon juice
• ¾ teaspoon garlic powder (or raw garlic to taste)
• 3 (45g) tablespoons tahini (or more to taste**)
• ½ teaspoon salt (or more to taste)
• freshly ground pepper

Directions

• 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.