Hummus Salad & Dressing
This Mediterranean-inspired green salad is tossed in a deliciously tangy and creamy hummus salad dressing! Using store-bought hummus, the dressing comes together in minutes and can be used in a variety of ways. Serve it with the included salad recipe or over pita wraps, grain bowls, and more.
Looking for a new way to make a creamy, nutritious salad dressing at home? Turns out, hummus is the perfect easy addition to a dressing recipe! Its thick texture helps to make a nice, creamy dressing to toss your veggies in. Plus, hummus is made from simple ingredients like chickpeas, garlic, and lemon – all of which taste so good with salads.
I chose to pair this hummus based dressing with a simple Mediterranean-inspired green salad, comprised of ingredients like romaine lettuce, cucumber, peppers, tomatoes, feta, and tons of fresh herbs.
That said, you are welcome to use this dressing recipe in other ways. I’ve included a handful of serving ideas for you below, if interested 🙂
Want more healthy salad dressings? Check out my roundup of dietitian-designed homemade dressing recipes for more inspiration. This balsamic tahini dressing, this curry tahini dressing, or this avocado green goddess dressing are some other creamy favourites!
About the ingredients & possible swaps
For the dressing:
- Hummus: You may use a homemade hummus or a store-bought hummus for this recipe – just opt for an “original” or basic hummus flavour. I personally use store-bought as it comes together super fast. When purchasing hummus, be sure to check the ingredient list and look for one that is made with simple ingredients, like chickpeas, tahini, olive oil, lemon, and garlic.
- Lemon: Use freshly squeezed lemon juice, if possible.
- Dijon mustard: Don’t skip the mustard – I found it really helped give an extra punch of flavour. I used a milder, non-grainy dijon.
- Olive oil: Helps to make the hummus more “dressing-like” – i.e. it helps to thin it out!
- White wine vinegar: The acidity from vinegar gives this dressing its tangy-ness, helping it to become like a creamy vinaigrette. You can swap with apple cider vinegar if needed.
- Maple syrup: A touch of sweetness truly balances out the rest of the flavours. If preferred, you could likely do this with honey, too.
For the salad: (if you choose to serve this dressing with this salad)
- Romaine lettuce: Can be swapped with another crunchy lettuce, like iceberg OR you can use a leafy green like arugula or spinach!
- Cherry tomatoes: I like to purchase “vine-ripened” tomatoes whenever possible – they have the best flavour! You can swap with grape tomatoes or any other small tomato variety.
- Persian cucumber: I love the extra crunch and perfect size of Persian cucumbers, but you can always use an English cucumber instead.
- Bell pepper: Feel free to choose from either red, yellow, or orange bell peppers here.
- Feta cheese: Can be swapped with goat cheese, or a vegan/dairy-free alternative if needed. I find that feta gives an extra punch of flavour to this salad, as you would find in a Greek salad.
- Fresh basil: Herbs in salads are sooo underrated, they add so much flavour and extra nutrition!
- Fresh mint: See above 😉
Full ingredient measurements and detailed instructions are located in the printable recipe card at the bottom of this post!
Here are all the hummus dressing ingredients, before whisking together…
…whisk for a minute, and you have this deliciously creamy dressing ready to use!
Other ways you can serve this hummus dressing
The salad recipe you see below is simply an example of a way to pair this hummus dressing! That said, there are a handful of other ways you could use it:
- drizzle it over a grain bowl or rice bowl (try using it in this salmon quinoa bowl)
- drizzle it over a pita wrap
- drizzle it over roasted veggies (like these roasted peppers + zucchini)
- toss it with a pasta salad
- or, use it with another salad of your choice!
Ways to add more protein to this salad
Want to up the protein content of this salad and make it a more filling meal? Here are some delicious proteins that pair perfectly:
- hard-boiled eggs
- cooked chicken or turkey
- cooked salmon
- sautéed shrimp
- canned tuna
Hummus nutrition benefits
Hummus is a dip made from cooked chickpeas and other simple ingredients like tahini, lemon, and garlic.
While the exact nutrition breakdown will vary depending on the brand you choose, hummus in general is a source of:
- dietary fiber
- plant-based protein
- healthy fats
- iron
- magnesium
- vitamin B6
- potassium
- calcium
As you can see, this hummus salad dressing is an excellent option for boosting the nutrition benefits of your salads even more!
More Mediterranean-inspired salads:
- Salmon Couscous Salad Bowl
- Bruschetta Pasta Salad
- Summer Lemon Orzo Salad
- Tomato Bread Salad
- Raw Zucchini Salad With Lemon
Did you give this Hummus Salad & Dressing Recipe a try? Let me know by leaving a comment and recipe rating below!
If you do make this recipe, don’t forget to tag me on Instagram or Pinterest – seeing your creations always makes my day. You can also subscribe to my email list to never miss a new recipe or nutrition education post!
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Get the Recipe: Hummus Salad & Dressing (Healthy, Creamy!)
Ingredients
For hummus dressing:
- 1/2 cup hummus (original flavour, store-bought or homemade)
- 2 Tbsp olive oil
- 1 Tbsp white wine vinegar (or apple cider vinegar)
- 1 tsp maple syrup (or honey)
- 1 tsp dijon mustard
- 1/2 a lemon, juiced
- Salt + pepper, to taste
For the salad:
- 3 cups romaine lettuce, chopped
- 1 cup cherry tomatoes, halved (or grape tomatoes)
- 1 small Persian cucumber, chopped (or 3/4 cup chopped English cucumber)
- 1 medium bell pepper, cored + chopped (red, yellow, or orange)
- 1/4 cup feta cheese, crumbled (or vegan alternative)
- Approx. 10 leaves fresh basil, chopped
- Approx. 10 leaves fresh mint, chopped
Instructions
- TO MAKE DRESSING: Add all of the salad dressing ingredients into a small bowl. Whisk together until smooth and creamy. Season with salt and pepper, as desired. Set aside. You can use this hummus dressing with the included salad recipe, or see other serving ideas in the notes below!
- TO MAKE SALAD: Add all chopped salad ingredients to a large bowl, or divide between 2 individual bowls. Pour dressing overtop and toss to combine. Serve as is, or add an extra protein source if desired (see notes for ideas).
Notes
- Leftovers of the salad dressing will keep in an airtight container in the fridge for up to a week.
- Leftovers of the salad (tossed in dressing) will keep for a day in an airtight container in the fridge.
- hard-boiled eggs
- cooked chicken or turkey
- cooked salmon
- sautéed shrimp
- canned tuna
- drizzle it over a grain bowl or rice bowl (try using it in this salmon quinoa bowl)
- drizzle it over a pita wrap
- drizzle it over roasted veggies (like these roasted peppers + zucchini)
- toss it with a pasta salad
- or, use it with another salad of your choice!
Nutrition
As a dietitian, I create recipes with whole food ingredients that provide the nutrients needed for optimal health. My nutrition philosophy does not focus on numbers; however, I understand that this information can be helpful.
Do note that the nutrition info provided is an estimate and I cannot guarantee correctness of the displayed values. These numbers will differ depending on brands used, recipe modifications, and amount eaten. If you require specific nutrition information due to medical reasons, please consult with your dietitian or physician.
Did you make this recipe?
Let me know by leaving a recipe rating below, or by tagging @walderwellness on Instagram. I love seeing your beautiful creations!
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