During my junior year in high school, my family moved to Santa Barbara, California for the year so my mother could take a professional sabbatical. While Santa Barbara is a city of great beauty, many don’t know that it is also the home of Ranch Dressing. The Hidden Valley Dude Ranch, located in Santa Barbara, started bottling their popular buttermilk-herb dressing in 1954 for visitors to purchase. Since then, according to Wikipedia, “Ranch” has become the most popular dressing in the U.S.
I never actually had ranch dressing until college – it just wasn’t something my family bought for some reason. But once I had it, it became my favorite dressing too.
And then don’t even get me started on Cool Ranch Flavored Doritos. People who have had the honor of witnessing me in front of an open bag of those babies understand the true power of the Black Hole.
So when I saw this recipe for Vegan Cool Ranch Hummus – combining two of my all-time favorite foods (hummus and ranch!) – I knew it had to be mine. I added spinach to make it healthier and greener, eliminated the oil, upped the tahina, and made a few other modifications. New. All-Time. Favorite.
- 3 cups chickpeas, cooked or canned, rinsed and drained
- 1/4 cup + 2 Tbsp. water (less if you use canned chickpeas)
- 3 cups fresh spinach
- 2 Tbsp apple cider vinegar
- 4 Tbsp tahina
- 2 Tbsp nutritional yeast
- 4 sprigs fresh parsley
- juice of 1/2 lime (or lemon)
- 1 tsp. sea salt
- 1 tsp garlic powder
- 1 tsp dried onion flakes (you can use fresh chives and fresh red onion as in the original recipe if you prefer)
- Put all ingredients in your food processor and process until blended as smooth as you like!