The 1-Ingredient Upgrade for Better Salad Dressing (It’s Already In Your Fridge)

I’m a devoted hummus fan. If the party needs a dip, I bring hummus. If the sandwich is dry, I add a swipe of hummus. If my daughter is hungry, I whip out a container of hummus. In my house, it’s a staple that always resides in the same prized spot in the fridge. 

My family loves hummus because it tastes great, it works in a variety of dishes, and—unlike many sauces and dips—it’s satisfying. Bonus: With a small amount of tweaking, it also makes a great salad dressing.

Hummus Is My Salad Dressing Secret Ingredient

How did I start using hummus as a salad dressing? It was a trick born from necessity. One night, I was making a big Mediterranean-style salad. I had the crisp lettuce, the juicy tomatoes, the briny olives, and feta cheese, but somehow no dressing. I considered making my traditional red wine vinaigrette, but then remembered I had hummus that needed to be consumed. Why not turn it into salad dressing?

I pulled the hummus from the refrigerator and got to work, adding ingredients and tasting as I went. While I can’t remember exactly how I made that first batch, the spark was lit to continue making my hummus dressing and tweaking it to fit each salad.

Below you’ll see the method to my madness. Use it as a guideline, but experiment with flavors and combinations that you and your family enjoy. You’ll never look at a hummus container the same way again. 

How To Turn Hummus Into Salad Dressing 

Hummus is already creamy and tasty, which makes it a great base. That makes your job of turning it into a dressing simple. A little oil along with citrus juice or vinegar is really all you need—any other additions are just a bonus.

You’ll need:

• 1/4 cup hummus (any savory flavor)
• 1 tablespoon acid (lemon juice, lime juice, red wine vinegar, apple cider vinegar, rice vinegar, pickle juice, etc.)
• 1 tablespoon extra-virgin olive oil 
• Optional add-ins: 1/4 teaspoon ground spices (cumin, oregano, chili powder, curry powder, Italian seasoning), 1/4 teaspoon minced garlic or shallot, 1 tablespoon chopped fresh herbs, 1/8 teaspoon of chile oil, sesame oil

Add the hummus to a small bowl along with the acid, oil, and add-ins of your choice. Whisk to combine. If the dressing is too thick, add water a teaspoon at a time until it reaches the desired consistency.

My Tips for Turning Hummus Into Salad Dressing

• Find the right consistency. All hummus is different, even within brands. Some can be thick and others can be watery. You’ll need to observe the consistency before deciding what and how much to add.
• Taste as you go. You know what you like, and you likely also know when something tastes like “enough.” Start small with flavorful additions and taste the dressing as you go. Remember, once you add it, you can’t take it out.
• Blend it. If your hummus has olives, roasted red peppers, or other solid ingredients, consider blending it along with the other dressing ingredients for a smooth consistency. I like to use a stick blender for this, but a countertop blender or food processor also works. 

How To Serve Hummus Salad Dressing

Of course, the dressing is delicious on almost any lettuce-based salad, but don’t limit yourself to that.

One of my favorite things to do is to make a pita salad. Simply cut store-bought pita into bite-size pieces, toss them with olive oil, and toast in the oven until crisp and golden. Let cool, then toss with hunks of cucumber, halved cherry tomatoes, cubes of feta cheese, a handful of olives, thinly sliced red onion, and a big bunch of chopped parsley. Top with a generous drizzle of hummus dressing and serve!