The tangy zest of this salad dressing is perfect for all kinds of salads, from naked greens to summery bean and grain main course salads and every raw veggie combo in between. This creamy hummus vinaigrette salad dressing adds tasty protein to your salads too!
Click here to PIN Creamy Hummus Vinaigrette Salad Dressing!
This vinaigrette comes together in a jiffy, using either homemade or store-bought hummus. Most of the time, I use purchased hummus. You can use different flavors of hummus to vary your own unique.hummus vinaigrette dressing.
What is hummus?
- Chickpeas, aka garbanzo beans, blended into a smooth puree, with spicy garlic, fresh lemon juice, sesame tahini, and fruity olive oil–that’s hummus.
- From the Mideast, hummus is tradionally served as a dip with pieces of pita bread. It’s delicious with raw carrots, green pepper wedges, and cauliflowerets alongside the pita chips.
It’s easy to make your own hummus from canned chickpeas/garbanzos. If you have a pressure cooker or Instant Pot, cook your own. Here’s how to cook garbanzo beans in the pressure cooker.
In this homemade red lentil hummus, the lentils are used in place of the more traditional chickpeas. Make up a batch and save some for this hummus vinaigrette salad dressing.
More tasty salad dressings you will love:
Homemade Roasted Red Pepper Vinaigrette.
To get my latest recipe posts and newsletters, subscribe here. (I hate Spam too and will never share your email with anyone.)
- Follow me on Instagram!
- Peruse my Pinterest boards for more vegetarian recipe ideas.
- Another way to follow my blog is through Bloglovin.
PS If you make this recipe and love it, please consider leaving a blog post comment. Your comments help other readers learn more about the recipe. If you’d also give the recipe a ✮✮✮✮✮ rating, I’d be delighted!
This post contains affiliate links. When you purchase products via my links, it doesn’t cost you anything and I earn a tiny commission, which helps me continue to provide free content here on Letty’s Kitchen. Thank you!!
Easy Creamy Hummus Vinaigrette
Ingredients
- ¾ cup hummus, homemade or purchased
- 3 tablespoons water
- 2 tablespoons fresh lemon juice
- 1 tablespoon minced shallot (see note)
- 6 tablespoons olive oil
- 1 teaspoon maple syrup
- ¼ teaspoon fine sea salt
- ¼ teaspoon sweet or smoked paprika, optional (see note)
- Pinch cayenne pepper
Instructions
- Whisk the hummus and water together in a bowl.
- Add the minced shallot and lemon juice.
- Slowly drizzle in the olive oil, whisking constantly, until all of the oil is mixed in.
- Whisk in the maple syrup, paprika, salt, and cayenne pepper.
Notes
- I used roasted red pepper hummus to make this recipe, which lent the dressing an inviting rosy color. When I make this dressing with classic hummus, I whisk in the paprika.
- If you don’t have shallots, substitute a minced clove of 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
I made your chard appetizers Sunday night and they were great. Will do them again. So fun to keep up with you. · 7 May, 2014
Thanks Nancy. Great to hear your success with my recipes. · 7 May, 2014
I am grateful for the abundance of fresh produce at our Santa Barbara farmers markets! (Including hummus) I will pick some up this saturday and make your Vinaigrette! I like Fork in the Road dogs too…
Beautiful photo’s Letty! 😉 · 7 May, 2014
My <3 glows. Thanks for the gratefulness comments. Made channa masala from OSG cookbook last night! Quick and delish. · 7 May, 2014
I am grateful for MT, wild turkeys and the Big Hole River. Just got back on Mon. evening. We had great weather and lots of salads with good food while there. Back in Park City now. Be Well, Patricia · 7 May, 2014
Thanks Patricia! Isn’t grateful fun? · 7 May, 2014
I have been thinking about how to do a hummus dressing recipe. Thanks for your sending this, Letty! · 7 May, 2014
Let me know how your vinaigrette comes out and which hummus you use. · 7 May, 2014
OK Kelley. Let’s do it. Just sent you an email. · 7 May, 2014
I am grateful that I got to meet YOU at BTP2, and for the chance to chat! · 10 May, 2014
Thanks Dorothy! · 10 May, 2014
It’s true those blogger events can be so inspiring. I probably should have gone to this one (as it was in my neck of the woods) but the stars didn’t align or I didn’t feel motivated– or something. But it looks like it was fun. GREG · 10 May, 2014
Hummus made into a dressing, looking forward to trying this. · 13 May, 2017
Thank you Kelly!! <3 · 13 May, 2017
Gorgeous salad! I love everything about this recipe and if I can get over my fear of cooking with eggplant, I’m totally making it next week! · 14 May, 2017
Thanks Melissa! How can I help you get through that eggplant fear? Maybe try it grilled. These stuffed pita pockets should be a good start: https://www.lettyskitchen.com/roasted-eggplant-tomatoes-lemon-tahini-sauce/ · 15 May, 2017
Maple syrup is delightful here! GREG · 19 May, 2017
I just made this vinaigrette. I’m going to toss it with roasted cauliflower, chickpeas, green beans, avocado, mint and parsley for lunch. GREG · 19 May, 2017
Thanks Greg. I hope you enjoy it! · 20 May, 2017
This is so freaking delicious! I’ve made it twice now. Thank you! · 2 May, 2019
Yay!!! I’m stoked that you love this dressing! · 3 May, 2019