Do you ever have the craving for a creamy salad dressing, minus the mayo and sour cream? I had all these fresh vegetables the other day and wanted to make a dressing to go with my lunch. Looking in my fridge, I found this excellent, garlicky hummus that my nearby grocer makes. It is velvety smooth and delicious, and I decided that would be the base for my salad dressing recipe. Adding a few items, such as lemon juice, a touch of extra-virgin olive oil, and water did the trick.
So next time, if you’re in the mood for a creamy dressing, without the saturated fats that mayo and sour cream have to offer, try this! You’ll load up on fiber from the chickpeas in the hummus to the monounsaturated fats (heart-healthy!) from the olive oil itself. This salad dressing works wonders with a variety of veggies. I found that using romaine lettuce was good for that stick-to-your-lettuce ribs feel. Another thing I like to do with my salads is to toast some fresh corn over the stove for a few minutes, without any oil. This increases the natural sweetness of the corn kernels and gives them a nice bite.
Creamy Hummus Salad Dressing
makes ~1/2 cup dressing
1/4 cup prepared hummus (the creamier the better)
Juice of 1 small lemon
1 tsp extra-virgin olive oil
1 Tbsp water
freshly cracked black pepper
pinch of paprika, optional
1. Whisk all ingredients together until smooth. Toss with fresh lettuce and vegetables; serve.