Balsamic Vinegar Hummus Salad Dressing

Salad Dressings

By John Tanner — last modified Sep 01

Adapted from “Simple No Tahini Hummus” on page 158 and “Hummus Salad Dressing” on page 167 of “Prevent and Reverse Heart Disease” by Caldwell B. Esselstyn, Jr., M.D.

The taste of balsamic vinegar in a thicker no-oil salad dressing.

Serves
Makes about 3 cups

Prep time
See recipe

Cook time
See recipe

Ingredients

  • 1 15oz can chickpeas
  • 2 cloves garlic
  • 3 tbsp lemon juice
  • 4 tbsp vegetable stock or water
  • 1 tsp Bragg Liquid Aminos or 1/8 tsp salt
  • 1 cup balsamic vinegar
  • 4 tsp yellow mustard or 2 tsp Dijon mustard

Instructions

  1. Mix all ingredients well in a blender.
  2. Enjoy or store! This stores well, but doesn’t last long because it tastes so good. After a couple weeks, it may separate a little, but stirring will mix it right back again to a uniform consistency.

Source: NuSci legacy recipe archive. External reference: Caldwell B. Esselstyn, Jr., M.D.