salad dressing made from garbanzo beans

A long time ago I bought salad dressings made with garbanzo beans. The oil was extra virgin olive oil, they were creamy and came in a variety of flavors. I can't find them any more and would like to make this myself for our fall garden salads. But every time I search for
  'garbanzo bean salad dressing' or
  'salad dressing made from garbanzo beans'
I only get recipes for garbanzo bean salads. Ditto if I use 'chickpeas.'

So, dear Permies, I'm turning to you. Does anyone have a recipe for salad dressings that uses pureed garbanzo beans?

I found a bunch of them though I dont like going to unkown websites.

Here is one from Reddit:

I just made a Waldorf salad with a tasty dressing

15-oz) can chickpeas undrained

2 tablespoons roasted sunflower seeds

1 tablespoon fresh lemon juice

1 tablespoon apple cider vinegar

1 teaspoon pure maple syrup

1 teaspoon stone-ground mustard

1⁄4 teaspoon ground cinnamon

https://www.reddit.com/r/veganrecipes/comments/1ca062a/chickpea_dressings/?rdt=39395

Try searching for this:  how to make a salad dressing from garbanzo beans

Anne, thank you for that. It appears to be a chickpea salad with a dressing of lemon juice, ACV, maple syrup, mustard, and cinnamon. Not exactly what I was thinking, but it really sound good and worth a try.

My reaction at the title was to start with a humus recipe, and thin it down. I have thinned humus with kombucha, which might work for a salad dressing.  I've also soaked dried mini-tomatoes in the kombucha overnight and added both to the humus which gives it some sweetness.

I'm perfectly happy to pretzel my homemade humus all sorts of ways!

Jay Angler wrote:My reaction at the title was to start with a humus recipe, and thin it down.

Jay, this sounds like the kind of idea I'm looking for. Now it will be a double adventure because I'll have to learn how to make humus!

Leigh Tate wrote: Jay, this sounds like the kind of idea I'm looking for. Now it will be a double adventure because I'll have to learn how to make humus!

It's not that hard if you have a pressure cooker to cook the chick peas and a food processor to make the recipe, so long as you are fussy about it having "bits" in it.
I found it harder to find a recipe that I really liked, so I just kept tweaking things here and there until I did.
I do use premade tahini, mostly because I simply don't have good enough equipment to get it smooth enough.
Kate Downham had a recipe in her Off-grid Kitchen book if you have it?

Jay Angler wrote:Kate Downham had a recipe in her Off-grid Kitchen book if you have it?

Yes, I do! So that's exactly where I'll look. Thanks Jay!

Hm! That's a nice way to add healthy protein and fibre to a salad.

Say what you will about AI; I asked the free version of ChatGPT for a recipe using chickpeas/garbanzo  beans and received this:

Here’s a simple and delicious recipe for chickpea-based salad dressing. It’s creamy, healthy, and versatile!

Creamy Chickpea Salad Dressing

Ingredients:
• 1/2 cup cooked or canned chickpeas (drained and rinsed)
• 2 tablespoons olive oil
• 2 tablespoons tahini (optional, for extra creaminess)
• 2 tablespoons lemon juice (or apple cider vinegar for tang)
• 1 garlic clove, minced
• 1 teaspoon Dijon mustard
• 1/2 teaspoon ground cumin (optional, for a warm flavor)
• 1/4 cup water (or more for desired consistency)
• Salt and black pepper to taste

Optional Add-ins:
• 1 tablespoon maple syrup or honey (for a touch of sweetness)
• Fresh herbs like parsley or cilantro

Instructions:

1. Combine all the ingredients in a blender or food processor.
2. Blend until smooth and creamy, adding more water as needed to achieve your desired consistency.
3. Taste and adjust seasoning with more salt, pepper, lemon juice, or sweetener if necessary.
4. Store in a sealed container in the fridge for up to a week. Shake or stir before serving.

This dressing works wonderfully on leafy greens, grain bowls, or roasted veggies. Would you like variations or serving suggestions?

Experiment #1.

I took a look at Kate Downham's hummus recipe and compared it to the one Kevin posted, as well as one I found with Brave browser's AI. All three had similar ingredients, but ChatGPT's added water to thin to a salad dressing consistency. I used the ingredients I had and sort of melded all three recipes.

2 cups canned garbanzo beans
2 tbsp apple cider vinegar
2 tbsp extra virgin olive oil
1 clove garlic
1 tsp dijon mustrd
1/2 tsp Himalayan salt
6 tbsp water

Whirred it up in my blender, adding 1 tablespoon of water at a time until I got a creamy, salad dressing like consistency.



Just taste testing right out of the blender, I wasn't sure I'd like it. It seemed to have too much dijon. But then I tried it on my salad and it was great! I didn't have tahini, which I like and would like to try in another batch. And I have ideas for flavor variety and some other ingredients to switch it up. I think it would make a good dip for veggie sticks too.

I am finding I don't tolerate raw garlic as well as I used to, so I have started using baked garlic in my hummus and quite like it. I bake several garlic bulbs in the oven when I have it on for other reasons, peel them, and freeze them flat so they don't stick into a big clump. I can use more if it's baked because it's milder tasting, but baked, it adds a creamy texture also.

I make hummus often, and when I was out of tahini one time, I used nuts and a dash of toasted sesame oil instead of tahini. It came out great and now I often do that. I've used cashews or walnuts or sunflower seeds, and all come out great.

Oh, and by the way, if you are making your hummus runny, or making a dressing, then any old blender you have will do the job. It's when you want to make firm hummus that some blenders fail to grind it smooth. So for hummus I usually make it a little runny in the blender and grind until smooth (and by the way I don't peel the chickpeas). After it's smooth and creamy, I add powdered dried tomatoes and/or paprika to firm it up.

Leigh Tate wrote:Experiment #1.

I took a look at Kate Downham's hummus recipe and compared it to the one Kevin posted, as well as one I found with Brave browser's AI. All three had similar ingredients, but ChatGPT's added water to thin to a salad dressing consistency. I used the ingredients I had and sort of melded all three recipes.

2 cups canned garbanzo beans
2 tbsp apple cider vinegar
2 tbsp extra virgin olive oil
1 clove garlic
1 tsp dijon mustrd
1/2 tsp Himalayan salt
6 tbsp water

Whirred it up in my blender, adding 1 tablespoon of water at a time until I got a creamy, salad dressing like consistency.



Just taste testing right out of the blender, I wasn't sure I'd like it. It seemed to have too much dijon. But then I tried it on my salad and it was great! I didn't have tahini, which I like and would like to try in another batch. And I have ideas for flavor variety and some other ingredients to switch it up. I think it would make a good dip for veggie sticks too.

I've never added mustard, but I sometimes add cumin or smoked paprika (or sometimes both) and they are really nice in it. Lemon juice is good in it too if you have any on hand.

Jay, roasted garlic sounds really good. I was a little uncertain about adding a clove of raw garlic, but decided to be daring. Usually I use garlic powder, which is easy to make. I'm guessing roasted garlic would give it even better flavor.

Rebecca, your comment about using tomato powder gave me an idea. Instead of thinning the hummus with water, next time I'll try tomato juice. I noticed what you point out, that it didn't really get creamy until I made it thinner. It was a nice texture for salad dressing. I like the idea of vegetable powders too, for flavoring. And I'll have to try sesame oil instead of olive oil. Sesame oil is something I keep on hand for stir fry.

Kate, I like humus but until now, never thought about making it. But this was easier than I imagined and turned out really good for salad dressing. I'm getting lots of good ideas to experiment for flavor. The smoked paprika sounds good, but I don't think I've ever seen it in the store. I'll have to look around for it. I'm guessing it would be good in chili too.

Leigh, how about this one:
https://atelizabethstable.com/vegan-chickpea-dressing/#recipe
But I'd prefer this one and skip the tamari:
https://jazzyvegetarian.com/chickpea-salad-dressing/
Enjoy!

Cécile, thanks! Both look good. It's interesting that one uses the liquid from the canned chickpeas, while the other drains and rinses them, and then uses water. I'll have to try it both ways.

Leigh Tate wrote:Cécile, thanks! Both look good. It's interesting that one uses the liquid from the canned chickpeas, while the other drains and rinses them, and then uses water. I'll have to try it both ways.

Yeah. I noticed. I'm not sure why they did that. The water that is in the can with the canned chick peas doesn't have much flavor anyway...