Basics

September 2, 2019

Creamy Garlic Peanut Dressing

Creamy Garlic Peanut Dressing is packed with protein from whole food ingredients. Completely oil-free, this dressing is perfect on any salad!

I've been super obsessed with hummus lately. I want to eat it on everything. On veggies, on spaghetti squash, on a spoon... not sorry. Why am I obsessing over hummus when I'm supposed to be writing about Creamy Garlic Peanut Dressing? Because this dressing is basically hummus.

I dreamt up this dressing while wishing I had some hummus to put on my salad. I often use balsamic vinegar as my salad dressing, but my fixation on hummus had me dreaming about a super thick, sauce-like dressing for my salad. So I started brainstorming how I could make a salad dressing that was as amazingly delicious as hummus. Answer: Creamy Garlic Peanut Dressing.

It has a base of peanut butter (obviously) and chickpeas (surprise!). The chickpeas make it super thick and creamy compared to a typical dressing. This dressing has an incredibly decadent texture for such a healthy food. And it's basically like super smooth, creamy hummus. Perfect for drizzling all over a salad. YUM!

Creamy Garlic Peanut Dressing

Ingredients

This Creamy Garlic Peanut Dressing is like a sweet, salty, peanuty dream. It's slightly sweet from the addition of a teaspoon of date syrup. We don't want the sweetness to overpower the dressing, but a bit of sweet to balance the peanut flavor is perfect! Plus, the chickpeas are somewhat sweet too.

It's salty because of the salt, of course. I don't like adding too much salt to my recipes, but a bit of salt here and there won't hurt. Here, it definitely helps!

And the super star: peanut butter. Get yourself some unsweetened, natural peanut butter. The super thick stuff really makes this dressing shine.

We'll also add some garlic for that extra kick. It pairs so well with the peanut butter flavor!

How to make Creamy Garlic Peanut Dressing

Making this dressing is super simple. Just throw all the ingredients in a food processor and blend. We're using aquafaba from a can of chickpeas to achieve the perfect consistency. In the recipe below I suggested the amount that works well for me. If you want your dressing super thick, use less aquafaba. Or, if you want a thinner, more drizzleable dressing, use more.

Use this Creamy Garlic Peanut Dressing on any salad you'd like. The pictures here are just a simple salad I threw together for lunch: spinach, arugula, carrot, Hungarian pepper, kraut, and sprouts. Honestly, this dressing will taste great on just about anything. Enjoy!

Tried this recipe?

Please leave a review in the comments section below. You can also stay in touch with me on social media by following me on Instagram, Pinterest, and TikTok or by subscribing to my newsletter.

Creamy Garlic Peanut Dressing

Creamy Garlic Peanut Dressing is packed with protein from whole food ingredients. Completely oil-free, this dressing is perfect on any salad!

Author:

Elizabeth

Serves:

12

Prep:

5

min

cook:

0

min

total:

5

min

Ingredients

  • 4 Ounces Chickpeas
  • 1/2 Cup Aquafaba this is the liquid from a can of chickpeas
  • 1/4 Cup Peanut Butter
  • 2 Cloves Garlic
  • 1 Teaspoon Date Syrup
  • 1/2 Teaspoon Salt

Instructions

  1. Add all the ingredients to a food processor. Process until smooth.
  2. Drizzle on salad and enjoy!

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January 16, 2022
Tracy Henry
Made this tonight. Absolutely delicious Elizabeth. You got this one just right!
Oh yay! I'm so glad you enjoyed it :)
January 16, 2022
L Collins
Hi Could you please confirm two things:1. The amount of salt. Seems like too much. 2. The directions say there is lemon juice in the dressing but it’s not listed under ingredients. ThanksL.
Hi there! Confirming that the two teaspoons of salt in the dressing is correct. I didn't salt the cauliflower when roasting it or the salad after it was done, so this amount of salt was perfect. If you're concerned about it you can decrease the amount of salt in the dressing and then add more at the end if you need it. As for the lemon juice, SO sorry about that! It was a typo in my directions and I've removed it now. Hope this helps :)
December 20, 2021
Martha
This looks lovely! Do you have a recipe for the red pepper hummus also? Thank you!
Hi Martha! I don't have a recipe for red pepper hummus on my site. I suggest taking a traditional hummus recipe and blending in roasted red pepper.
November 22, 2021
Amanda J Lehmann
I tried these and they were delicious! A bit dense but flavorful and the "buckeye" blend of peanut and chocolate was on point! Recommend!
Yay! I'm so glad you liked them! -- Elizabeth
December 6, 2021
Grace
Hi, these look amazing. I was wondering, could I used powdered peanut butter in place of creamy for the recipe? thanks
Hi Grace! There is already some powdered peanut butter in this recipe, so adding more might make the texture more gluey. Also, the real peanut butter adds some fat, which helps create flavor. That said, if you want to use powdered peanut butter, I would suggest mixing it with a high-fat liquid like coconut cream and then measuring out 2/3 cup. Hope this helps! Let me know how it goes :) -- Elizabeth
November 15, 2021
Becky
You mention using vegetable broth in your introduction but it isn’t included in the recipe
Hi Becky - thanks for pointing this out. I have removed mention of vegetable broth from this post. You do not need any vegetable broth. The mushrooms will release natural liquid which will prevent any sticking. -- Elizabeth
September 23, 2021
Tracy Henry
Hi Elizabeth, LOVE you recipes. Please keep them coming. :)I was wondering, can you share what is the vegan chocolate bar you used in this recipe?
August 28, 2021
Henry (Hank) Mader
thank you for the oil free recipe. I'm getting introduced to wild Bolete mushrooms here in Colorado, and everyone sautes Bolete's in butter or olive oil. I'm on a veggie, oil free regimen for heart health reasons. and your recipe suggestion may fill the bill. I can't wait to give it a try.
August 13, 2021
Lindsey Kuhn
This is so fun! Loving your creamy photography :)
August 13, 2021
Lindsey Kuhn
This looks incredible! So yummy and pretty photography