The Tastiest Salad Dressing You’ve Never Made – Hummus Salad Dressing

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I love my salads with a big squeeze of lemon on top and a good dollop of hummus on the side. The tangy lemon juice and the creamy hummus with the salad are just perfect. So one day I decided to make a lemony hummus salad dressing, combining my two favorite salad toppings. The result was a silky dressing scented with cumin and a fresh pop of zesty lemon. Now I always have a batch in the fridge.

You can make this easy dressing in just five minutes. And the best part is it will keep in the fridge for a week. You can also change the flavors however you like. Here are some suggested variations on my original recipe:

Chipotle hummus dressing – For a smoky, spicy dressing add up to 1/2 teaspoon ground chipotle peppers.
Basil hummus dressing – Pesto meets hummus! Use 1/2 cup fresh basil leaves. Omit the cumin and coriander.
Curried hummus dressing – For an Indian twist, add 1/2 teaspoon of mild yellow curry powder. Omit the coriander.
Pomegranate hummus dressing – For a sweet yet tangy Middle Eastern flavor, add 1-2 tablespoons of pomegranate molasses (available in the international section of the grocery store or in Middle Eastern specialty stores).

Hummus and salad dressing recipes often include a lot of oil. But my hummus dressing recipe uses very little oil without sacrificing the creamy texture. The trick is to use ice water, which helps the hummus dressing acheive a silky consistency while it blends. Adding two or three ice cubes to your water should do the trick.

Hummus Salad Dressing Recipe
Makes about 2 cups

Ingredients
1 15 oz. can chickpeas, drained and rinsed
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander, optional
1/4 cup tahini
4 tablespoons lemon juice
2 cloves garlic, peeled
1/2 cup ice cold water
3 tablespoons olive oil
Salt

Method
1. Place all ingredients in a food processor and puree until everything is well blended and very smooth. The consistency should be similar to ranch dressing. If it’s too thick, turn the food processor back on and slowly stream in more cold water until you achieve the right consistency.
2. Taste the dressing and add more lemon juice, cumin or salt according to your taste.
3. Serve as a dressing for salad or tossed with steamed kale or steamed veggies.

For more easy, vegetarian recipes visit my blog Veggie Belly and follow me on Facebook, Twitter or Pinterest.

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