Chef AJ’s “Yummy Sauce”

Published on Apr 20, 2014

· 1 x 15 ounce can cannellini beans, rinsed and drained (or 1.5 cups of cooked beans)

· Juice and zest of one organic lemon (if the lemon does not yield 1/4 of a cup of juice, then add more lemon juice)

· 1/2 cup water

· 2 Tablespoons salt-free mustard (I use Westbrae Stoneground)

· 3/4 ounce pitted dates (approximately 3 deglet noor dates)

· 1 clove garlic

Place all ingredients in a blender and blend until smooth. If you are using a high-powered blender, you can make this sauce warm to serve over rice and veggies. It is also delicious cold massaged into shredded cabbage for "Yummy Slaw".