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. Slideshow: More Salad Dressings 

Joy Manning
August 2013

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Credit: © Sneh Roy

Recipe Summary test

total:
15 mins
Yield:
1 cup
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Make Ahead

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

Notes

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.

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