Ultimate Sauce

Recipe by: Chef AJ
This delicious Ultimate Sauce tastes just like a peanut sauce, thanks to the roasted chickpeas.
Using a high-power blender warms the sauce so it’s ready to serve over veggies or whole grains, in veggie bowls, or in any other way you choose. You can refrigerate the sauce, too, and it becomes even thicker, making it a great dipping sauce for roasted potato wedges, air-fried sweet potato fries, or raw crudité.
Eating more legumes—that is, more beans, split peas, chickpeas, and lentils—may give us the largest life expectancy gains. Enjoy legumes for longevity!
5 from 5 votes
Course Condiment
Difficulty Easy
Servings 6
Daily Dozen

Ingredients
  

  • 1 (15-ounce) BPA-free can salt-free garbanzo beans, drained and rinsed
  • cups water, divided
  • 2 ounces pitted dates (about 8 Deglet Noor or 4 Medjool)
  • ¼ cup fresh lime juice
  • Lime zest (optional)
  • 1 tablespoon rice vinegar
  • 1 clove fresh garlic
  • 1 teaspoon minced fresh ginger
  • ½ teaspoon crushed red pepper flakes 

Instructions
 

  • Preheat the oven to 400°F. Place the garbanzo beans on a baking sheet lined with a silicon mat or parchment paper. Bake the chickpeas until golden brown, about 30 to 35 minutes.
  • In a high-speed blender, combine the cooked chickpeas, 1½ cups of the water, dates, lime juice, lime zest (if using), vinegar, garlic, ginger, and red pepper flakes. Blend until smooth, intermittently adding the remaining water, ¼ cup at a time.
  • Serve immediately or refrigerate in a tightly closed container.
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