The tall highboy table practically groaned. An abundant cascade of veggies—broccolini, carrots, asparagus and grape tomatoes, to name a few, flowed around a humongous bowl of hummus, garlicky, lemony, creamy hummus. The same quality hummus I bought to make this hummus vinaigrette.
You are going to like this recipe. It’s a snap to make and has a tangy zest that dresses all kinds of salads, from naked greens to those summery bean and grain salads you take to potlucks. Plus, the hummus adds toothsome protein.
Hummus is mashed or pureed chickpeas, with a good dose of spicy garlic, lemon juice and fruity olive oil—a casual dip with a funny name. Using store-bought hummus, you can whisk this vinaigrette together in a jiffy. Hummus, the dip itself, is easy to make, but that’s a recipe for another day. Let’s keep it super simple this time.
Maybe you love chickpeas, aka garbanzo beans, as much as I do. But do you know nutty tahini, the other protein packed ingredient in hummus? Tahini is from sesame seeds, like peanut butter is from peanuts.
Both tahini and hummus are staples of a Middle Eastern diet. The Arabs and the Israelis may not get along politically, but when it comes to cuisine they agree. Could we say that hummus and tahini are peacemakers?
A week ago, I went to to a food-blogger’s retreat in Southern California. The Big Traveling Potluck is its name, set in rolling hills and valleys of avocado and wine. That huge bowl of hummus I mentioned, the one with the cascading veggies? It was just one buffet of a three-day feast. All weekend we nourished ourselves and each other, with tidbits of food writing and photo styling, friendship and sharing. And food.
Did someone say food? Fresh food. Food close to the source. Oh, the avocados I ate, so buttery rich. More than my share of Kerrygold Cheddar with Irish Whiskey cheese I did sample—a bit of Irish heaven. Someone lovingly stuffed jumbo California olives with Kerrygold Cashel Blue—I popped more than one of those in my mouth. Yup.
From Earthbound Farms came endless organic. Think about waking up to smoothies full of greens and frozen berries. Imagine our lunch–long wooden picnic tables on a deck overlooking Temecula valley, tables loaded with everything you ever wanted in a salad. Build your own in an Oxo lunch box.
Food made with love. With tools I love. KitchenAid blenders whirred our smoothies, and their ice cream makers churned guess what—in matching colors. Raspberry sorbet from the red stand mixer, next to it, tucked under the apple green mixer–avocado and pistachio gelato.
I even had a bite of a Fork In the Road hot dog. Yes, vegetarian me. Fork in the Road is sustainably raised family farm artisan meat. That means made with love.
Thanks BTP people. Namaste to our sponsors, and kudos to all who prepared the goodness. And to Sabra hummus for inspiring this hummus vinaigrette recipe. See this blog for many, many more photos of the weekend.
I am grateful for salad greens, smoothies and blogging mentors. What are you grateful for? Do it. Tell me about grateful in the comment section below the recipe.
I was not paid to write this post and I bought the Sabra hummus here in Park City. Potluck attendees do receive “swag” gifts from sponsors. (I am sipping from my new Oxo water bottle right now.)
This post contains Amazon affiliate links. If you purchase a product via my links, it doesn’t cost you anything and I earn a tiny commission, which helps defray the costs of Letty’s Kitchen blog. Thank you for supporting me.
This zesty hummus vinaigrette is a snap to make. It's tangy zest dresses all kinds of salads, from naked greens to those summery bean and grain salads you take to potlucks.
- ½ cup hummus
- ¼ cup water
- 2 tablespoons apple cider vinegar
- 1 tablespoon minced shallot (see note)
- 6 tablespoons olive oil
- 1 teaspoon agave syrup
- ¼ teaspoon salt
- Whisk the hummus and water together in a bowl.
- Add the minced shallot and apple cider vinegar.
- Slowly drizzle in the olive oil, whisking constantly, until all of the oil is mixed in.
- Season with agave syrup and salt.
- I used roasted red pepper hummus to make this recipe. Even though I liked my vinaigrette’s rosy color, next time I’ll make it with classic hummus.
- If you don’t have shallots, substitute minced garlic.
- 2 tablespoons of hummus is 1 gram of protein
- 2 tablespoons of tahini is 6 grams protein
- 1 cup cooked chickpeas is 20 grams protein