This dressing will be a vibrant green on the day that you make it and will mellow to a lovely avocado color on the next, somehow reminiscent of 1970s kitchen and bathroom colors.
The flavors on day one are sharp and herbaceous; they mellow and become rich and creamy on the next. This is a workhorse of a dressing: great with salads, grain bowls, asparagus, or even as a dip with crudités. And, it takes but a minute to make.
Makes about 1 cup of dressing.
1 can of garbanzo beans, roughly drained
4 cups baby arugula leaves
1/2 cup full-fat Greek yogurt
1 Tbsp rice wine vinegar
1 lemon, juiced
1 clove garlic, peeled
Salt to taste
Place all the ingredients together in a blender and process until they form a smooth paste.
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