Hummus Salad

Hummus Salad

It isn’t much of a leap from a dip to a dressing — since dressing is more free-flowing, just add more liquid to a thick sauce until it’s pourable. Usually that means drizzling in more oil, vinegar, or citrus juice since most dressings contain oil and an acid, but you could also shake/blend enough water into the dip (or sauce) to make it thinner. In this case, I had made some roasted red pepper hummus that I later decided to turn into a dressing for a simple side salad of crisp Romaine, sweet blueberries, and the savory hummus. Not only did I wind up with a near-instant dressing, adding hummus to a salad gave me a whole new way to enjoy it. A leftover doesn’t seem like a leftover when it’s a whole new dish! (Not that there’s anything wrong with leftovers.)

So the next time you have a tasty dip or sauce in the fridge, make it into dressing. Or make this hummus and enjoy it as a dip the first day and salad dressing the next. So easy!

Hummus Salad
Makes about 2 cups (16 ounces) of hummus.

For the hummus:
1 red pepper
4 cloves garlic, chopped
15 oz. chickpeas, preferably in a BPA-free can
1 heaping spoon of tahini (about 1 T.)
Generous squeeze of fresh lemon juice
2 tsp. cumin
Sea salt to taste

For the salad:
Chopped Romaine
Fresh blueberries

First, roast the pepper: place a piece of foil in a rimmed baking sheet and position it in the center of the middle oven rack, then place the whole pepper directly over the sheet. (The sheet will catch the drips; otherwise, you’ll have a messy oven to clean.) Roast for at least 20 minutes at 450F. The goal is for the skin to be blistered and blackening. When it is, remove the pepper and let it sit until it’s cool enough to handle, then peel away the skin and discard the stem and seeds.

While the pepper roasts, saute the garlic with a generous drizzle of extra-virgin olive oil in a small skillet over medium-low heat for 3 minutes or just until the garlic is starting to turn golden brown. Transfer to food processor. Drain the chickpeas, catching the liquid in a bowl, and add the drained ‘peas to the processor. Add remaining ingredients, including roasted pepper. Process until smooth, trickling in the reserved bean juice (or water) if needed to make a smooth texture.

To make the hummus into dressing, keep adding water — or more extra-virgin olive oil or lemon juice — until the hummus has taken on a pourable consistency. (I suggest keeping some of the hummus as a dip and using some to make dressing so that you can enjoy it both ways.) Toss with Romaine and blueberries or whatever else strikes your fancy. Leftover hummus/dressing can be refrigerated for 5 days.


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One Response to “Dips into Dressings”

  1. Doug Reeder says:

    I’ll have to give that a try with our hummus with horseradish dip!

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