Creamy salad dressing

This salad dressing is tasty, oil-free, low fat, nutrient dense and easy breezy to make. I served it over my dinner salad.

Creamy salad dressing

1 15-oz can garbanzo beans (chickpeas), drained

1-2 cloves garlic

juice from 1 lemon

1/2 cup of water (or more if you prefer thinner dressing)

4 Tbs nutritional yeast

salt to taste

Place all ingredients into a food processor or a blender and blend until smooth and creamy, adding more water until you reach desired consistency. Season with salt to taste. You can store this dressing in a refrigerator for up to three days.