Have you ever gone to a Mexican restaurant and asked from some white sauce to go with your tortilla chips? It tastes so amazing: the perfect blend of sweet, spicy, and creamy. This sauce tastes so reminiscent of that. This Mexican white sauce tortilla chip dip came to be because I was attempting to make a hummus that my husband would like and enjoy eating. To date, he has only liked a select few. This hummus dip, though, he loves! IT is a hit for him, our daughter, and myself.
Add a little extra water, and this sauce becomes a delicious spicy salad dressing! Use less of the aquafava, and you have a great sandwich spread! This sauce is so versatile! How many ways can you find to use it?
Give this “white” sauce tortilla chip dip a try with your dehydrated corn tortilla chips! It is plant based with no added fat.
Mexican “White” Sauce Tortilla Chip Dip Vegan Plant Based, No Added Fat, Low Fat Hummus
You are going to love this "white" sauce tortilla chip dip, don't forget to thin it with some water and try it as a dressing as well! It is low fat, with absolutely no added fat, and if you dehydrate your corn tortillas instead of frying them, you have a whole food snack that eats like a meal!
Ingredients
- 4 Tbsp Tahini
- 2 Pints Chickpeas (garbanzo beans) Do not drain! can use 1 15 oz cans Use the aquafava too!
- 2 Tbsp Apple Cider Vinegar
- 2 Tbsp Dijon Mustard
- 6 Tbsp Maple Syrup
- 2 Tbsp Red Pepper Flakes
- 2 tsp Cumin
- 2 Tbsp Garlic Powder
- 2 Tbsp Onion Powder
- 1 Tbsp Sea Salt Adjust if chickpeas contain salt
Instructions
- Put all ingredients into a high speed blender and blend until smooth.
Video
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