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Zesty Easy Hummus Vinaigrette Salad Dressing

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 easy hummus vinaigrette salad dressing adds tasty protein to your salads too!

Easy Hummus Vinaigrette Salad Dressing on salad

Chickpeas, aka garbanzo beans are the based of traditional hummus. Blended into a smooth puree with spicy garlic, plus fresh lemon juice, sesame tahini, and fruity olive oil–that hummus. It’s a Middle Eastern dip with a funny name.

This vinaigrette comes together in a jiffy, using either homemade or store-bought hummus. Try my homemade red lentil hummus which is ideal for easy hummus vinaigrette salad dressing.
pouring Zesty Easy Hummus Vinaigrette Salad Dressing

When I’m not at home, I just use purchased hummus to make this dressing. It’s so easy! And different flavor hummus dips will give your dressing a unique flavor.

Sometimes I make my own hummus from canned chickpeas/garbanzos. All depends on whether I had from scratch garbanzo beans hanging around, which is often, since I can cook beans quickly in a pressure cooker.

easy hummus vinaigrette salad dressing ingredients

You might also enjoy my Mellow Miso Salad Dressing and my Homemade Roasted Red Pepper Vinaigrette.

Wishing you a fabulous week–get in the kitchen and whip up a healthy salad and dress it with easy hummus vinaigrette salad dressing!

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3.5 from 8 votes
Easy Hummus Vinaigrette Salad Dressing on salad
Hummus Vinaigrette
Prep Time
10 mins
Total Time
10 mins

This zesty hummus vinaigrette salad dressing is a snap to make. It's delicious on all kinds of salads, from naked greens to those summery bean and grain salads you take to potlucks. Makes about 1 1/4 cups dressing.

Course: Salad
Cuisine: American, Vegan, Vegetarian
Servings: 10 servings
Author: Letty Flatt | Letty's Kitchen
  • 3/4 cup hummus, homemade or purchased
  • 3 tablespoons water
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon minced shallot (see note)
  • 6 tablespoons olive oil
  • 1 teaspoon maple syrup
  • ¼ teaspoon sea salt
  • 1/4 teaspoon sweet or smoked paprika, optional (see note)
  • Pinch cayenne pepper
  1. Whisk the hummus and water together in a bowl.
  2. Add the minced shallot and apple cider vinegar.
  3. Slowly drizzle in the olive oil, whisking constantly, until all of the oil is mixed in.
  4. Whisk in the maple syrup, paprika, salt, and cayenne pepper.

Recipe 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

sabra hummus


  • Nancy loftis

    I made your chard appetizers Sunday night and they were great. Will do them again. So fun to keep up with you. Reply · 7 May, 2014

    • Letty

      Thanks Nancy. Great to hear your success with my recipes. Reply · 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! 😉 Reply · 7 May, 2014

    • Letty

      My <3 glows. Thanks for the gratefulness comments. Made channa masala from OSG cookbook last night! Quick and delish. Reply · 7 May, 2014

  • Patricia Constable

    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 Reply · 7 May, 2014

    • Letty

      Thanks Patricia! Isn’t grateful fun? Reply · 7 May, 2014

  • I have been thinking about how to do a hummus dressing recipe. Thanks for your sending this, Letty! Reply · 7 May, 2014

    • Letty

      Let me know how your vinaigrette comes out and which hummus you use. Reply · 7 May, 2014

  • I’m so glad you had a good time! I’d love to meet up and hear more. The salad looks delicious and the vinaigrette sounds divine! Reply · 7 May, 2014

    • Letty

      OK Kelley. Let’s do it. Just sent you an email. Reply · 7 May, 2014

  • I am grateful that I got to meet YOU at BTP2, and for the chance to chat! Reply · 10 May, 2014

    • Letty

      Thanks Dorothy! Reply · 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 Reply · 10 May, 2014

  • Kelly

    Hummus made into a dressing, looking forward to trying this. Reply · 13 May, 2017

    • Thank you Kelly!! <3 Reply · 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! Reply · 14 May, 2017

  • Maple syrup is delightful here! GREG Reply · 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 Reply · 19 May, 2017

    • Thanks Greg. I hope you enjoy it! Reply · 20 May, 2017

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