We usually use a simple oil dressing on salads (extra virgin, red wine vinegar, mustard and seasoning) but sometimes its nice to have something a little creamier. It is basically a hummus without the chickpeas and watered down to dressing-like consistency.
This recipe is from Yotam Ottolehngi and we think that it works very well with mint too if you didn’t have parsley. It is especially good with lamb) and also with stir-fried chicken pieces cooked in Ras el Hanout spice, garlic and a good squeeze of lemon juice.
As with hummus, experiment with the quantities to get a flavour you prefer.
Extra virgin olive oil
Flat leaf parsley/Mint or both
Salt and Pepper
Blend until smooth. Add water until the required consistency is reached. Adjust ingredients to suit taste.
This is also very good with spicy beef liver and a cucumber, spring onion, mint and parsley salad. We keep it in the fridge for a few days but it is so simple to make that you can whizz up a batch as needed.