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dips, dressings
& sauces

151 Olive Tapenade 170 Pine Nut Ranch Dressing
yields 4 cups 151 Chili Pepper Salsa 171 Spicy Almond or Cashew Dressing
151 Cranberry Relish 171 Lemon-Pepper Dressing
152 Raw Veggie Chummus 171 Yogurt-Mayo Dressing
RAW VEGGIE CHUMMUS 153 Classic Chummus 172 Broccoli Dill Dressing

This chummus can be lightened 153 Techina 173 Avocado Parsley Dressing
by using more vegetables and less 154 Raw Pumpkin Seed Chummus 173 Celery Tahini Dressing
chickpeas. 154 Squash Spread 174 Spinach Tahini Dressing
155 Herbed Pareve Cheese Spread 174 Tahini-Ginger Dressing
2½ cups sprouted chickpeas
(see recipe note) 156 Guacamole 175 Red Pepper Tahini Dressing
157 Spinach Avocado Spread 176 Homemade Mayonnaise
1 cup chopped cauliflower
3–5 cloves garlic 157 Avocado Salsa 177 Cashew Mayonnaise
½ cup fresh parsley 157 Lentil Spread 177 Spiced Avocado Mayonnaise
1 medium zucchini, chopped 158 Baba Ghanoush 177 Tofu Mayonnaise
½ cup flax meal (see recipe note 159 Tomato Salsa 178 Roasted Tomato Sauce
on p. 70) 159 Mock Chopped Herring 178 Macadamia Alfredo Sauce
2 tablespoons ground cumin 160 Spinach Dip 179 Sunflower Alfredo Sauce
1 tablespoon ground coriander 160 Nutty Dip 180 Olive-Tomato Sauce
½ cup oil 160 Jalapeno Pepper Dip 181 Homemade Ketchup
2 tablespoons fresh lemon juice 161 Creamy Tofu Dip 181 Raw Red Pepper Ketchup
(optional) 163 Classic Basil Pesto 181 Fruit Ketchup
1 tablespoon sea salt 163 Zesty Arugula Pesto

In a food processor, puree all the 163 Roasted Tomato Pesto
ingredients together until smooth, 164 Lemon Dill Pesto
about 7–10 minutes. 164 Spinach Almond Pesto
164 Parsley Pesto
RECIPE NOTE To sprout 165 Cilantro Pesto
chickpeas, soak with 2 table- 166 Basic Dressing
spoons baking soda for 24 167 Vinaigrette Dressing
hours. Drain and keep at room 167 Herbed Dressing
temperature for another 12–48
hours. Sprouted mung beans 167 Garlic Salad Oil
or lentils can be substituted for 167 Ginger Dressing
the chickpeas (see p. 136 for 168 Almost Thousand Island Dressing
“Sprouting Know-How”). 168 Sunny Onion Dressing
168 Asian Sesame Dressing
169 Italian-Style Dressing
Classic Chummus
152 HEALTHY EVER AFTER on the previous page for sprouting directions. digestion, sprout beans or chickpeas for 1 day. See recipe note RECIPE NOTE To reduce cooking time and for easier the desired texture is obtained. In a blender, blend all the ingredients well. Add more water until ½ cup lemon juice (tahini) or mayonnaise lemon juice ½ cup water 2 sprigs fresh parsley 3 cloves garlic 1 teaspoon sea salt Juice of 3 lemons or 1 cup tahini (sesame butter) vegetables or go n

153

yields 2 cups

¼ teaspoon cumin
nish with the olives.
½ teaspoon salt
4. Transfer to a serving plate. Sprinkle with the paprika and gar-
or mayonnaise, and oil until smooth.
1 clove garlic
1 tablespoon dried parsley
parsley, garlic, salt, cumin, lemon juice, water, sesame butter
3. In a blender or food processor, puree the chickpeas or beans,
1 handful fresh parsley leaves or
take 2 hours. Lima beans will be ready in 45–60 minutes.
1 tablespoon baking soda
(see recipe note)
2. Cook chickpeas or beans in plenty of water. Chickpeas will
sauces
chickpeas or lima beans
hours. Rinse and drain.
1 pound (2 cups) uncooked
1. Soak chickpeas or lima beans with the baking soda for 12–24
beans or chickpeas should be soaked for at least 12 hours so plan ahead.
Lima beans contain a fair amount of vitamins and protein and less fat than most beans. The
Chummus is traditionally made with chickpeas, but you can also make it with lima beans.
dips &
CLASSIC CHUMMUS
yields 3½ cups

dressings,

14
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