Originally Published: JUNE 6, 2016

This. Is. Too Good. Just eat it with a spoon!

Adapted from: Minimalist Baker  (Vegan, Gluten Free)

Serves: 1/2 cup

I like to double the recipe usually, especially if sharing or wanting it for the week for salads, veggies, etc.

Caesar Dressing

1/4 cup plain hummus (store bought or DIY, I made my own and added to it)

2 tsp dijon mustard

1/2 tsp lemon zest

2-3 Tbsp lemon juice, to taste

1 big dill pickle chopped into itty bitty's

1 big tbsp dill juice

4 gloves local garlic

S and P to taste

2 Tbsp  olive oil

2 tsp maple syrup

dash hot sauce 



Add everything to the food processor except olive oil. Blend. Drizzle in olive oil as it's all bending up.

Add hot water to thin until pourable and blend until creamy and smooth. Taste and adjust flavor as needed, adding anything you may need more of.  If too salty, add some more sweetness.

Use immediately, or store in the refrigerator for up to 5-7 days.

Use in kale salad. If it makes it that far!

Leave a comment

Please note, comments must be approved before they are published