Simple Salad with Hummus Dressing

Hummus Salad Dressing

This easy hummus dressing recipe adds a creamy element to your salads. It’s a healthy way to enjoy an extra dip!

You don’t need mayo or sour cream, but the deliciousness comes from hummus, so this recipe is suitable for anyone who avoids eggs and vegans if you substitute maple syrup for sugar. The dressing ingredients reflect the flavors in hummus, with tahini (sesame seed paste), lemon juice, and garlic all contributing their own unique flavor.

It’s so easy to make and tastes amazing! It takes just two minutes to make!

Salad can be so bland! What I’m talking about here isn’t delicious salads loaded with shrimp or cheese! But if you add some dressing, they can sometimes be a nice addition to dinner. Adding something creamy and delicious can turn dull to fabulous!

It’s finally time for a creamy delicious salad! It’s thick and creamy, but it can be drizzled too! And it tastes good too! Plus, it can double as a marinade and/or dip.

Starting with Hummus

This salad begins with hummus! You didn’t expect that, did you? For quick salads at dinner time, I usually buy packaged hummus from the grocery store.

To the hummus add:

Dijon mustard

Lemon juice and zest


Honey (or maple syrup to make this vegan)

Sesame oil

Mix the ingredients together in a mason jar


The Quick Clean Up

The beauty of this low carb hummus dressing is that you can make it quickly in a mason jar without any special equipment.

Mixing the ingredients together in a bowl works just fine, but shaking them in a jar makes for easier cleanup and saves time by cutting down on dish washing.

Making this salad without using a blender or food processor means that it takes less time, uses fewer ingredients, and requires much less cleanup than most other salad dressings out there.

After adding all your ingredients to the bowl, mix them together well. Then shake the mixture into a jar until everything is mixed evenly.


About the Honey or Maple Syrup

Adding some honey or maple syrup to the mix gives it a bit of extra sweetness that balances out the flavors of the other ingredients. If you want to make a vegan version, use maple syrup instead of honey.

If you’re not sure how much honey to use, start with 1 tablespoon and then adjust according to taste.

I like my hummus pretty thin, so I only use half the amount of honey called for in the recipe.

But if you prefer thicker hummus, go ahead and use more honey.

And if you want to skip the honey altogether, feel free to use maple syrup instead.

And if you have leftover hummus, you can keep it in the fridge for up to 3 days.


Now we are ready to eat!

Add your favorite greens to the bottom of a large serving plate.

Top with sliced cucumbers, tomatoes, red onion, black olives, and feta cheese.


What About Oil Free Hummus…

To keep this recipe oil- free, you will need to use an oil-free hummus instead of regular hummus. Following this easy oil-free recipe for hummus, I make my own.

You can also find pre-made oil-free hummus in many stores these days. Just check the label to see what kind of oils were used in its production. There are a few brands of oil-free hummus, like Oasis Mediterranean and a few others, but you’ll have to check your local grocery store for availability.

If either of those options doesn’t appeal to you, don’t worry about it! Even if you use a store-bought brand of hummus with olive oil, this salad dressing has less oil than a traditional oil-based dressing.


Other Hummus Flavors Can Work

Try different flavors of hummus by adding ingredients like roasted red peppers or green goddess. Or try making your own flavored hummus by mixing in spices like cumin or chili powder.


You Can Make It Ahead of Time

You don’t need to worry too much about cooking time when preparing this recipe; however, if you want to prepare it ahead of time, go right ahead!

Make sure to keep it covered, tightly sealed, and refrigerated – and it will last for up to five days.

The hummus dressing might not be as pourable or the ingredients could separate when refrigerated. This is because good oils will solidify at colder temperatures.

To use, just take out of the fridge, let sit for 5-15 minutes at room temp, then shake vigorously to re-combine.



If you make this recipe, let us know your thoughts. We hope you enjoy it as much as we did!



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