This is the ultimate sauce! Blending it with a high-powered blender will warm the sauce for serving over veggies or grain and veggie bowls. When you refrigerate the sauce, it will become thicker and make a great dipping sauce for oven-roasted french fries or sweet potato fries.
1 15-ounce can salt-free garbanzo beans, rinsed and drained
1½ cups water
2 ounces pitted dates (8 small Deglet Noor or 4 Medjool dates)
4 tablespoons lime juice (add zest if using fresh)
1 tablespoon unsweetened, unseasoned rice vinegar
1 clove fresh garlic
1 teaspoon minced fresh ginger
½ teaspoon crushed red pepper flakes
1. Preheat oven to 400 degrees F. Place garbanzo beans on a Silpat sheet or parchment paper and bake until golden brown, 30 to 35 minutes.
2. Place the cooked beans in a high-speed blender with 1½ cups of the water and the remaining ingredients, and blend, using the tamper to get it to blend evenly. Mixture will begin to emulsify quickly and thicken.
Notes: It is very important that you always roast the beans first. It is the roasting that makes this delicious sauce taste like Thai peanut sauce.
Chef AJ has been devoted to a plant-based diet for almost 40 years, and is proud to say that her IQ is higher than her cholesterol. She is the host of the television series Healthy Living with Chef AJ, which airs on Foody TV, and also hosts a weekly podcast of the same name. As a comedienne as well as a chef, she has made appearances on The Tonight Show Starring Johnny Carson, The Tonight Show with Jay Leno, and The Late Show with David Letterman. She is the author of the popular books The Secrets to Ultimate Weight Loss: A Revolutionary Approach to Conquer Cravings, Overcome Food Addiction and Lose Weight Without Going Hungry, and Unprocessed, the co-producer of Healthy Taste of L.A., and the creator of the Ultimate Weight Loss Program, which has helped hundreds of people achieve the health and body they deserve. Chef AJ was also the executive pastry chef at Santé Restaurant in Los Angeles, where she was famous for her sugar-, oil-, salt- and gluten-free desserts, which used the fruit, the whole fruit, and nothing but the whole fruit. Chef AJ holds a certificate in Plant-Based Nutrition from eCornell University and is a member of the American College of Lifestyle Medicine.