I’ve been eyeing this sauce for a while on Mama Pea’s website. She pretty much eats it on everything. The sauce is similar to hummus in texture and taste, but has a little more spice to it due to some curry powder, garlic and oregano. I tried it on lentils, on salad, with raw veggies, I even dipped pita chips in it. It’s versatile, what can I say.
I was so excited to try this sauce that I missed a few things… When I scanned through the recipe, I quickly looked through the ingredients and thought “Yup we have everything except the yeast.” So I went to the grocery store and bought three packets of yeast. In line at the store, I did think to myself “this is a little weird, yeast in a dressing, oh well.” I came home, printed my recipe, marched into the kitchen to get started and scanned through the ingredients list: “Chickpeas…check!” “Lemon…check!” “Nutritional yeast…not so much.” Apparently yeast and nutritional yeast are very different and in my rush to get started I hadn’t read through my ingredients thoroughly…we also didn’t have dried cilantro…both ingredients that the original recipe asked for. So I forged ahead and the sauce is DELICIOUS without either. My mother likes to tell me that when you make a mistake in the kitchen it just means that you created a new recipe (words to live by!).
From this recipe by Mama Pea
Makes 1 1/2 cups
- 1/4 c. canola oil (or oil of your choice)
- 1/4 c. almonds
- 1/3 c. water
- 1/4 c. chickpeas, drained and rinsed
- 2 1/2 T. lemon juice (juice from one lemon)
- 1 t. minced garlic
- 1/4 t. salt
- 3/4 t. curry powder
- 1/2 t. dried oregano
- 1/4 c. nutritional yeast (I omitted)
- 1/2 t. dried cilantro (I omitted)
- In a high speed blender or food processor, combine oil, almonds, water and chickpeas. Blend until relatively smooth.
- Add remaining ingredients and blend until smooth.
- Refrigerate until serving. Add water if your sauce is too thick. (It tends to thicken as it cools.)