Looking for a new way to enjoy hummus? Try turning it into a bright and zesty dressing!
This easy creamy hummus salad dressing comes together in minutes with hummus, olive oil, and lemon juice for fresh and vibrant flavor. It’s perfect for tossing with greens and drizzling over grain bowls and roasted vegetables.
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Like my lemony hummus pasta recipe, this dressing is great because it takes something you probably already have in your fridge and transforms it into something new.
It’s creamy without dairy, and you can customize it with your favorite fresh herbs to match whatever you’re serving.
Think of this hummus salad dressing as what would happen if my lemon olive oil vinaigrette and a container of hummus had a baby. It's zippy, velvety, and incredibly easy to make.
Ingredients
Hummus: If you love making your own hummus, my simple traditional hummus works perfectly for this dressing recipe. Or buy your favorite classic hummus at the store. You can even try flavors like roasted garlic to make it your own.
Optional fresh herbs: Dill, parsley, or whatever you have on hand.
Please see the recipe card at the bottom of this post for the complete ingredients, measurements, and instructions.
Instructions
- Add the hummus, olive oil, fresh lemon juice, salt and pepper, and chopped herbs, if using, to a small bowl.
- Whisk together until smooth and well combined. Enjoy right away or refrigerate for later.
Serving suggestions
Hummus salad dressing is delicious on leafy green salads, grain bowls, and roasted vegetables:
- Enjoy it on a simple salad of butter lettuce, radishes, and cucumbers, as shown in the photo above.
- Serve it with butternut squash and black bean quinoa bowls.
- Drizzle it over a side of roasted Brussels sprouts and carrots with garlic.
More vegan salad dressing recipes
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Love and Veggies,
Amy
📋 Recipe
Creamy Hummus Salad Dressing
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Ingredients
- ½ cup hummus, homemade or store bought
- ¼ cup extra virgin olive oil
- 3 Tablespoons lemon juice
- Salt and pepper, to taste
- Fresh herbs such as parsley and/or dill, chopped (optional)
Instructions
- In a small bowl, whisk together the hummus, olive oil, lemon juice, salt and pepper, and chopped herbs, if using, until smooth and well combined.½ cup hummus, ¼ cup extra virgin olive oil, 3 Tablespoons lemon juice, Salt and pepper, Fresh herbs such as parsley and/or dill
- Taste and adjust the seasonings as needed. Use immediately or store in an airtight container in the refrigerator for 3 to 4 days.*
Notes
Nutrition
Nutritional information is an estimation only.
Joy says
Delicious! I was desperate one evening with a pasta veggie salad and wanted something different than vinegar or lemon and oil...when in the refrigerator I saw the hummus. Hmm! So I added oil and lemon juice and some fresh herbs and it saved the meal and the leftovers for the next day. Today I made it with your amounts and its even more delicious and I will continue using these amounts. Thank you.
Amy Katz says
I'm so glad you are enjoying the dressing, Joy! I agree that it's perfect for pasta salad.