Ingredients:

  • Leftover hummus: 1/2 cup (120 g)
  • Extra-virgin olive oil: 2 tbsp (30 ml)
  • Fresh lemon juice: 2 tbsp (30 ml) — about 1 medium lemon
  • Cold water (to thin): 2–4 tbsp (30–60 ml), as needed
  • Dijon mustard: 1/2 tsp (2.5 ml)
  • Honey or maple syrup: 1 tsp (5 ml) — optional, for balance
  • Fresh garlic, minced: 1 small clove — optional
  • Salt: 1/8–1/4 tsp (0.75–1.5 g), adjust to taste
  • Freshly ground black pepper: 1/8 tsp (a few grinds)
  • Fresh parsley or dill, finely chopped: 1 tbsp (optional, ~4 g)
  • Ground cumin or za’atar: pinch (optional, ~1/8 tsp)
  • Apple cider vinegar or red wine vinegar: 1 tsp (5 ml) — optional
  • Aquafaba (chickpea liquid): 1–2 tsp (5–10 ml) — optional (vegan)
  • Hot sauce or harissa: 1/4–1/2 tsp — optional for heat

Instructions:

  1. Measure hummus and liquids. Mince garlic and herbs if using.
  2. Place hummus, lemon juice, Dijon mustard, honey or maple syrup (if using), and minced garlic in a blender, food processor, or tall jar for an immersion blender.
  3. Blend briefly while slowly streaming in the olive oil until the mixture is smooth and glossy. If using an immersion blender, blend in a tall jar for the best emulsion.
  4. With the blender running or while whisking, add cold water 1 tbsp (15 ml) at a time until pourable but creamy, about 2–4 tbsp total; the dressing should coat the back of a spoon.
  5. Stir in chopped parsley or dill and a pinch of cumin or za'atar if using. Taste and adjust lemon, salt, sweetener, or heat as desired.
  6. Refrigerate 10–15 minutes to let flavors meld (optional). Store in an airtight container in the fridge for 3–5 days; whisk or shake before use.