I’ve always been a big sauce person. If the normal person eats their french fries with ketchup, I eat mine with ketchup, bbq sauce and ranch. So a few years ago when I started examining my diet more closely I was a little horrified by the amount of processed sauces I was actually eating; especially in the form of ranch dressing. This dressing came about because of a sad looking poblano pepper sitting in my fruit basket. I intended to use it last week in some recipe I’ve long forgotten about. So now it’s found its destiny in the form of a poblano hemp seed salad dressing.
Poblano Hemp Seed Salad Dressing
1 poblano pepper, de-seeded and diced
1/4 cup of hulled hemp seeds (these are sometimes also called hemp hearts)
3 tablespoons water
juice of 1 lemon
2 tablespoons garlic infused olive oil (or regular olive oil and a teaspoon minced garlic)
2 tablespoons rice wine vinegar
Soak hemp seeds in 3 tablespoons of water for 15 minutes. When I attempted to make this yesterday I didn’t soak the seeds and they wouldn’t blend in my immersion blender. If you’re using a food processor or high-speed blender you may not need to soak but I found that adding this step helped create a creamy, smooth dressing.
Dump hemp seeds and soaking water in food processor. Add all remaining ingredients except salt.
Whirl until smooth. You may need to scrap down the sides a few times.
Add salt to taste at the end. I didn’t measure how much salt I put in but if I had to guess I’d say 1/2 teaspoon, maybe a bit less.
I had this dressing over a kale salad with delicata squash but this would also be great over a taco salad. The poblano has a hint of spice but is very mild. For a spicier version, try with a jalapeno.