Hummus Vinaigrette

Making this dressing is a great way to use up those half-empty containers of hummus. It has a thick, creamy quality thanks to the chickpeas and tahini but is totally dairy-free.

  • Total Time:
  • Servings: 1 cup

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  • 1/2 cup hummus
  • 1/4 cup plus 2 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons water
  • 1/2 teaspoon za’atar
  • 1/4 teaspoon sugar
  • Salt
  • Freshly ground black pepper

How to make this recipe

  1. In a medium bowl, whisk the hummus with the oil, lemon juice, water, za’atar and sugar. Season with salt and pepper and serve or refrigerate.

Make Ahead

The dressing can be refrigerated for up to 3 days. Shake or whisk to re-emulsify.


One Serving: (2 tablespoons) 117 cal, 12 gm fat, 1.7 gm sat fat, 2.7 gm carb, 1 gm fiber, 1.2 gm protein. Tips: Makes an excellent dip for sliced cucumbers or carrot sticks. • Use leftover hummus dressing to fill a pitted avocado half and top with crunchy pumpkin seeds for a fast, healthy lunch. • Use this to dress a fattoush-style salad of tomatoes, cucumbers and feta with toasted pita wedges.

Contributed By Photo © Sneh Roy Published August 2013

485533 recipes/hummus-vinaigrette 2013-12-06T23:32:53+00:00 Joy Manning middle-eastern|dressings|basic-easy|fast|gluten-free|healthy|no-cook|vegetarian|web-exclusive august-2013 recipes,hummus-vinaigrette 485533

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