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!
Click here to PIN Zesty Hummus Vinaigrette Salad Dressing!
Chickpeas, aka garbanzo beans are the base of traditional hummus. Chickpeas blended into a smooth puree with spicy garlic, fresh lemon juice, sesame tahini, and fruity olive oil–that’s 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.
When I’m not at home, I just use purchased hummus to make this dressing. It’s so easy! And different flavors of hummus will give your dressing a unique flavor.
It’s easy to make your own hummus from canned chickpeas/garbanzos. If you have a pressure cooker or Instant Pot, cook your own. Homecooked beans cost less and taste a whole lot better than canned.
Here’s how to cook garbanzo beans in the pressure cooker.
More tasty salad dressings:
Homemade Roasted Red Pepper Vinaigrette.
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Easy Zesty Hummus Vinaigrette
Ingredients
- ¾ 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 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 apple cider vinegar.
- 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