Repurpose leftover hummus to make one incredible homemade hummus salad dressing. Simple ingredients and pantry staples combine in this balanced and creamy dressing.
After making a double batch of roasted garlic hummus for a get-together that got canceled, I knew I had to get creative in order to use it up. Pita chips and hummus can only go so far in a two-person household.
Tinkering around with hummus as a base and adding a variety of salad dressing staples, this hummus salad dressing recipe came to be and let me tell you, it made quick (and delicious) work of all that excess hummus.
Reasons to Love This Recipe
- As long as you have hummus, you'll likely have all you need to throw together this easy hummus dressing.
- Even thinned out, the hummus flavor shines through and combines with olive oil, the punchiness of fresh lemon juice, and a touch of maple syrup for a wonderful flavor.
- There's a lot of room for customization here! Use different flavors of hummus, add extra herbs or spices as you like, etc.
- As written, this dressing is vegetarian, vegan, gluten-free, and dairy-free.
- Hummus: Store-bought or homemade works great. You'll need one-half cup.
- Olive oil: I like to use extra-virgin olive oil for its flavor, but another oil type would work too, such as avocado oil or sunflower oil.
- Lemon juice: Freshly-squeezed is recommended for the best and brightest flavor.
- Maple syrup: Two teaspoons of maple syrup provides a complementary sweetness to the acidity of the lemon juice, as well as a tiny bit of delicious flavor. Be sure to use pure maple syrup and not an artificial pancake syrup.
- Spices: Salt, pepper, and paprika keep things simple, you but have a lot of wiggle room here to add what you like.
- Add all ingredients to a medium bowl.
- Whisk to combine evenly. The dressing should be thick and able to be drizzled. If you'd like it thinner, whisk in one teaspoon of cool water at a time until it reaches your desired consistency. (I usually don't add water.)
- Once all of the dressing ingredients have been combined you can take a taste and see if you'd like to tweak the spices or anything else. Keep in mind when tasting salad dressing by itself that you want it to be very pungent and overly tart as the greens will dilute the flavor and bite.
- The flavor of hummus you use can take the dressing whichever way you like. Even testing this recipe, as written, with the most basic store-bought hummus variety was really enjoyable, though you can add fresh pressed garlic for a little oomph.
- I love to whip up homemade salad dressings in this salad dressing shaker (Amazon affiliate link) as it reduces the number of dishes as it's stored in there, too.
Store this dressing in the refrigerator for 4-5 days. The leftover portion will thicken up once chilled, but should remain pourable. If it thickens up too much for your liking, whisk in one teaspoon of cool water at a time until the consistency is just right.
Besides over greens, this flavors in this recipe make it a great option for dressing pasta salads and grain salads, drizzling over cooked vegetables, using as a marinade, and more.
If you’ve enjoyed this recipe, I’d love for you to leave a star rating in the recipe card and/or a comment review below!
Hummus Salad Dressing Recipe
- ½ cup hummus
- 3 Tablespoons extra-virgin olive oil
- 2 Tablespoons lemon juice
- 2 teaspoons pure maple syrup
- ¼ teaspoon paprika or to taste
- Kosher salt to taste
- Ground black pepper to taste
- Add all ingredients to a bowl and whisk well until smooth and combined. If you would like the dressing to be thinner, whisk in cool water one teaspoon at a time until it resembles your preferred consistency.
- Store this dressing in the refrigeration for up to 4-5 days. Leftover dressing with thicken up as it's refrigerated. It should still be fine and pourable, but if you'd like it thinner, whisk in one teaspoon of cool water at a time until it's at a consistency you like.
- Besides serving over a salad of greens, try using this dressing in pasta and grain salads, drizzling over vegetables, or as a marinade.
Nutritional information is provided as an estimate. As it can vary due to many factors (brands used, quantities, etc.), we cannot guarantee its accuracy.Food Safety and Nutrition Disclaimer