My super easy Hummus Vinaigrette is a fun and easy way to spice up any salad. Simply take that lonely tub of hummus in your fridge, mix it up with a few tasty ingredients and drizzle over anything you want!
Homemade salad dressing is totally underrated.
Think back. Have you ever had an amazing salad at a restaurant or at someone’s house and been like, damn that was good dressing! Chances are it was homemade.
I can perfectly recall even the most basic green salads I’ve had because of the magic dressing! The types of dressing I’d use as a dip for bread or dip my finger in… don’t judge.
Today’s recipe is such a no brainer that it’s almost not even a recipe. Born on a normal super busy Monday when I was starving and needed a quick lunch.
I got home from a long morning at the zoo with the girls, and everyone was hungry! After fixing them up some lunch, it was my turn.
With not much in the fridge I threw together a crunchy salad. Thinly sliced cabbage, matchstick carrots, green onions, and some nuts. I looked in the fridge for something I could use as a dressing or sauce. And then there it was, a lovely tub of plain hummus.
Who says hummus can’t be turned into salad dressing? It’s creamy, super tasty, protein backed and super versatile. It just needs to be thinner and able to hug all the veggies in my salad. And then my favorite Hummus Vinaigrette was born.
Are you ready for the easiest vinaigrette ever?
- Take some big scoops of hummus
- Add a bit of olive oil
- Add some lemon juice
- A splash of water
- Spice it up
The result is a super creamy hearty dressing that coats even the heartiest veggies (like cabbage). It seriously tastes like I spent some actual time and effort on making, instead of 3 minutes!
I’m a big fan of this dressing, if you couldn’t already tell. I love it on crisp green salads, roasted veggie salads, quinoa veggie bowls, Greek salads, drizzled inside wraps, or even as a dressing for pasta salad. Plus it is healthy, wholesome and a great way to use up extra hummus.
Yields About 1 cup
Ingredients
- 1/4 cup plain hummus
- 2 tablespoons lemon juice
- 1/4 cup olive oil
- 2 tablespoons water
- 1/4 teaspoon garlic powder
- Optional but recommended: 1/2 teaspoon za’atar (you can substitute ¼ teaspoon oregano)
- Salt and pepper to taste
Instructions
- In a small bowl, whisk the hummus, oil, lemon juice, water, garlic powder and za’atar. Season with a pinch of salt and pepper.
- Taste, and add more lemon juice based on your acidity preference. I like a little extra tang in mine.
Notes
Vinaigrette can be made ahead of time and stored in fridge for up to 5 days. Vinaigrette is great on salads, roasted vegetables, pasta salads, or used a dip.
Originally posted 2018-04-19 06:00:00.
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