Ingredients:

  • 1/2 cup cooked chickpeas (82g), rinsed and drained
  • 3 Tbsp lemon juice (45ml), fresh squeezed
  • 1.5 tsp maple syrup (7.5ml)
  • 1 Tbsp Dijon mustard (15g)
  • 1/2 tsp ground turmeric (1g)
  • 1/2 tsp garlic powder (1.5g)
  • 1/4 tsp sea salt
  • 1 pinch black pepper
  • 1/4 cup water or aquafaba (60ml)
  • 1 Tbsp fresh dill or parsley (4g), finely minced

Instructions:

  1. Combine ingredients: Add the chickpeas, lemon juice, maple syrup, mustard, turmeric, garlic powder, salt, and pepper into a high-speed blender or small food processor.
  2. Initial blend: Add 1/4 cup of water or aquafaba and blend on high until the mixture is completely smooth and reaches a vibrant golden appearance.
  3. Adjust consistency: If the sauce is too thick, add additional water one tablespoon at a time while blending until it reaches a pourable consistency.
  4. Fold in herbs: If using fresh dill or parsley, pulse them in at the very end or stir them in by hand to maintain visible green flecks.
  5. Taste and fine-tune: Adjust lemon for acidity, maple syrup for sweetness, or salt to taste before serving.