2 (14 ounce) cans chickpeas, drained
2 tablespoons chopped garlic
2 tablespoons warm water
2 cups olive oil
2 tablespoons Dijon mustard
4 tablespoons balsamic vinegar
3 teaspoons lemon juice
2 dashes vegan Worcestershire sauce
salt and pepper, to taste
1/2 cup vegan parmesan, optional
1. Place the chickpeas, garlic, warm water, and olive oil into food processor/blender and puree into a paste.
2. Add the remaining ingredients, except vegan parmesan, and puree until mixed well.
3. Add more water if you desire a thinner consistency. (Caesar dressing is supposed to be slightly thick, but not as thick as hummus).
Use however you want, or for classic Caesar salad, toss with romaine lettuce, sliced red onion and sprinkle on vegan parmesan, if desired.
Source of recipe: I played around with a classic Caesar dressing recipe a few years ago, and in an attempt to make an "anchovy paste," I tried using pureed chickpeas. I couldn't believe how much it tasted like the real thing!