3/4cupchickpeas 1/2 can or an overflowing 1/3 cup of dried chickpeas, or chickpea flour (see recipe notes)
1/2teaspoonbaking soda(not needed if using chickpea flour)
2.5oz almond flour or 2/3 cup spooned and leveled
6tablespoonslemon juice
1/2cup vegetable oil
6tablespoonswater
3/4teaspoongarlic powder
1/2teaspoonground coriander
1/2teaspoondried sage
1/2teaspoondried oregano
.55oznutritional yeast2 tablespoons + 2 teaspoons, or 15 g
3/4teaspoonkosher salt
Instructions
In a medium sized pot, add chickpeas with 3 cups of water and baking soda. Heat to high until it reaches a boil. Let boil for 2 mintes.
Drain in a colander or sieve. Use a spoon or a fork to gently remove the skins of the chickpeas that have separated.
Let chickpeas cool for at least 5 minutes.
Add chickpeas to a Vitamix, blender, or food processor.
Add everything else to the blender and blend until creamy.
Video
Notes
Serving Size = Approximately 2 tablespoonsSubstitute Chickpea FlourTo save time and guarantee a creamy texture, you can easily substitute chickpea flour for whole chickpeas. Use 2/3 cup chickpea flour spooned and leveled or 2.5 oz. If using chickpea flour, no need for the baking soda. StorageFridge- Store this sauce in an airtight container for up to 1 week. The texture will change slightly the next day and the lemon may be a little more pronounced, which is why we love this sauce the best the first day it's made. Freezer- Unfortunately, this sauce does not freeze well. Its texture becomes quite grainy when defrosted. Cooking the ChickpeasWhile you can add the chickpeas straight to the blender from the can (although we always recommend removing the skins), it will create a grainy textured sauce, when first made. Boiling the chickpeas first will create a much smoother texture.Weigh IngredientsWhen using flour, we always recommend weighing your ingredients for more consistent results. We love this kitchen scale! SubstitutionsSalt - You can substitute table salt for kosher, just reduce the table salt a scant 1/4 teaspoon.Vegetable Oil - You can use another neutral-flavored oil like canola.Chickpeas - For dried chickpeas, soak overnight (or at least 12 hrs) and boil for 90 - 120 minutes. Add baking soda for at least the last 10 minutes of boiling. Fresh Garlic and Herbs - You could use fresh herbs (1 tablespoon of fresh for every 1 teaspoon), but it will change the consistency of the sauce. Almond Flour - We have not tried this recipe with another flour. The almond is signature to the original Cafe Yumm Sauce.Nutritional Yeast - Don't substitute!