Leftover Hummus Salad Dressing Quick Creamy Vinaigrette

Quick Hook

Hey, want an Easy salad dressing using leftover hummus? It tastes bright, savory, and slightly nutty.
This Quick creamy vinaigrette is ready in minutes.

I love this one. Honestly, it saved so many sad fridge moments.
It’s a proper zero waste winner.

Brief Overview

Hummus has roots in the Mediterranean and Middle East.
Many kitchens treat it as pantry gold.

Difficulty is easy.
Total time is 10– 25 minutes .
Makes about 3/4 cup, roughly six 2-tablespoon servings.

This is a simple Hummus based salad dressing .
It works for Easy Salads , bowls, and dips.

Main Benefits

Top benefit is plant protein and fiber.
It supports simple, healthy lunches and Healthy Cooking plans.

Perfect for weeknights and picnic salads.
Also perfect as a quick dip for veggies.

What makes it special is thrift and depth. A small tub of hummus becomes gourmet.
This is my go-to Leftover hummus dressing trick.

About one-third of food produced is wasted worldwide.
So this recipe fits tidy, tasty Zero waste cooking ideas .

I once warmed a firm tub slightly. That trick made it silkier in seconds.
Little hacks like that matter.

This can be a Vegan hummus dressing . Skip honey, use maple or omit sweetener.
Add aquafaba for extra sheen if needed.

It’s more than a Salad Dressing. It transforms grain bowls and roasted veg.
It even stands in as a creamy dip.

Quick tip: taste hummus first. Many store brands are already salty.
Adjust salt and lemon to balance.

This intro sets the mood. Next, I’ll list the exact ingredients.
Now onto the ingredients.

Ingredients & Equipment

I love whipping up an Easy salad dressing using leftover hummus. Using leftovers cuts household food waste by up to 30%. Oh my gosh, it feels smart and tasty.

Main Ingredients

For the dressing (base):

• 1/2 cup (120 g) leftover hummus. Use smooth hummus for creaminess.
• 2 tbsp (30 ml) extra virgin olive oil. Look for fruity, not bitter.
• 2 tbsp (30 ml) fresh lemon juice. One medium lemon yields this.
• 2 4 tbsp (30 60 ml) cold water, to thin as needed.
• 1/2 tsp (2.5 ml) Dijon mustard.
• 1 tsp (5 ml) honey or maple syrup (optional).
• 1 small clove garlic, minced (optional).
• 1/8 1/4 tsp (0.75 1.5 g) salt, adjust to taste.
• 1/8 tsp freshly ground black pepper.
• 1 tbsp (~4 g) fresh parsley or dill, chopped (optional).
• Pinch 1/8 tsp ground cumin or za’atar (optional).

Optional add-ins:

• 1 tsp (5 ml) apple cider or red wine vinegar.
• 1 2 tsp (5 10 ml) aquafaba for extra sheen.
• 1/4 1/2 tsp harissa or hot sauce for heat.

Quality tips: pick hummus that smells fresh. Olive oil should taste bright. Lemon juice must be fresh. These three matter most.

This recipe makes about 3/4 cup (180 ml) . It’s a perfect Quick creamy vinaigrette for green bowls.

Seasoning Notes

Essential spice combos: cumin plus lemon is classic. Za’atar adds herbal tang. Dill or parsley brightens it. Flavor enhancers: a splash of vinegar or a teaspoon of aquafaba.

A tiny bit of sweetener balances acidity. Substitutions quick list: no olive oil? Use avocado oil. No lemon? Use 1 1.

5 tsp (5 8 ml) apple cider vinegar. For a vegan twist, use maple syrup and aquafaba. This works as a Vegan hummus dressing or Leftover hummus dressing .

Equipment Needed

• Small blender, food processor, or immersion blender. Best for silky texture.
• Measuring spoons and cups, or kitchen scale.
• Spoon or rubber spatula.
• Small jar with lid for storage and shaking.

Common alternatives: whisk in a bowl if you don’t own a blender. A mason jar and fork work too. I once whisked in a jam jar. It was messy but delicious.

This dressing fits Easy Salad Dressing , Salad Dressing , Easy Salads , Healthy Cooking , Healthy Lunch , Hummus based salad dressing , and Zero waste cooking ideas perfectly.

Try it. You’ll smile.

Cooking Method quick intro

I love an Easy salad dressing using leftover hummus. It feels like magic. Around 30% of food at home gets wasted.

So this is a small win. This Hummus based salad dressing is creamy, bright, and zero waste. It works for Easy Salads, grain bowls, or a Healthy Lunch.

Prep Steps

Get your mise en place. Measure 1/2 cup hummus. Squeeze one lemon. Chop a tablespoon of herbs. Mince garlic if you want it.

Organize tools. Use a small blender or jar and immersion blender. Keep cold water and olive oil nearby. It saves time.

Safety note: refrigerate leftovers promptly. Store at ≤ 40° F ( 4° C) . Use within 3 5 days . Discard if it smells off.

step-by-step Process

1. Put hummus, 2 tbsp lemon juice , and 1/2 tsp Dijon in a blender.
2. Add 2 tbsp olive oil and 1 tsp honey if using.
3. Blend briefly. Slowly stream oil until smooth and glossy. Visual cue: you want a shiny surface.
4. Thin with cold water, 1 tbsp at a time, until pourable. Aim for 2 4 tbsp water. The dressing should coat the back of a spoon.
5. Stir in chopped parsley and a pinch of cumin or za’atar. Taste and adjust. Add salt only if needed.
6. Chill 10– 15 minutes for flavors to meld. Rewhisk before serving.

Visual cues: smooth texture, glossy sheen, and a bright lemon aroma. No cooking heat is needed. This is a Quick creamy vinaigrette that feels indulgent.

Pro Tips

Warm the hummus for 10 15 seconds if too stiff. It blends silkier. Add aquafaba for extra sheen if you want a Vegan hummus dressing. For thicker dips, skip the water.

Avoid mistakes: don’t over salt. Many storebought hummuses are salty. Don’t pour oil too fast. Emulsify slowly.

make-ahead: it actually tastes better after 30 minutes . Store in a jar for up to 3 5 days . This recipe is part of Zero waste cooking ideas and Healthy Cooking habits.

Honestly, I once made a batch and used it for five different meals. Best leftover hack ever.

Recipe Notes small talk before you dive in

Around one-third of food gets wasted worldwide. So I love zero waste cooking ideas. One favorite is an Easy salad dressing using leftover hummus.

Honestly, it feels like kitchen magic. You get a Quick creamy vinaigrette in minutes.

Serving Suggestions

This Hummus based salad dressing sings on mixed greens. Drizzle over cherry tomatoes and cucumbers. It also works great on grain bowls.

Try it over warm quinoa with roasted veg. For a snack, use it as a dip for carrots. Pair with iced mint tea or a crisp white wine.

For Healthy Lunch vibes, add toasted seeds and feta. Easy Salads suddenly feel fancy.

Storage Tips

Transfer to a jar with a tight lid. Refrigerate right away after making. It keeps well for 3 5 days . If it thickens, whisk or add water.

Freezing isn’t ideal for texture. It separates when frozen and thawed. Reheat? Don’t. Serve chilled or room temperature. For safety, discard if it smells off.

Variations

Want a Vegan hummus dressing? Skip honey and use maple. Low-salt? Use a low-sodium hummus base. For seasonal swaps, add roasted beet puree in autumn.

In spring, blitz in fresh herbs like basil. I once added tahini for richness. That Lemon Tahini Boost was unreal. Try harissa for heat.

These small swaps keep it interesting.

Nutrition Basics

Per two tablespoons, expect about 75 85 calories. You get healthy fats from olive oil. Protein comes from chickpeas in hummus.

There’s modest fiber and few grams of sugar. This is great for Healthy Cooking and balanced meals. It makes salads more satisfying.

I’ll be honest. My first batch was too thick. I learned to warm hummus slightly. Blend with cold water for a silky pour. That tip saved me more than once.

Wrap-up This Leftover hummus dressing is practical and tasty. It fits Easy Salad Dressing and Healthy Cooking routines. Give it a go today. You’ll feel proud and waste less food.