Hummus has always been hit or miss for me. Well, that’s not true. I enjoy it when I have it (the hummus at Aziza was a bright spot this year), but I rarely have it. I saw some on sale as I went scavenging for mangos at Sprouts so I impulsively bought some. Maybe it was my newfound appreciation after watching the hummus documentary.

For my first trick, I used it to make a sandwich with avocado, lettuce, and dill. It was delicious. But when I added it to my salad the following day, I knew I could never be without hummus in my refrigerator again. After a couple of attempts (the photo was from my first attempt when I hadn’t fully unlocked the power), I’ve found that adding one heaping tablespoon of hummus, lemon juice and a dash of sea salt will give you the perfect creamy “salad dressing”.

The thing I love is that it’s super easy. I' don’t mix anything beforehand. I prepare the salad, scoop some hummus on the side, squeeze lemon all over and then sprinkle on a little sea salt. Then I mix it up like one of those fancy salad places do. It’s perfect.

Actually, I’m writing this as I eat a puny salad (literally just lettuce and tomatoes) with a roasted garlic hummus. Before this, I was using a rosemary hummus on a very elaborate salad. I also used two different brands with different consistencies and both worked. This lets me know that the possibilities are endless. I can’t see myself ever buying real salad dressing again. Well, I’d started making my own, and I no longer see the need for that either.

Anywho, here’s a recap of how to do this:

Hummus Salad Dressing

1 TBS hummus (homemade or store-bought)

1/8 lemon (or more to taste)

sprinkle sea salt

1. Prepare your own bomb (or puny) salad.

2. Add hummus then squeeze lemon juice over entire salad.

3. Add a sprinkle of sea salt.

4. Mix until completely blended. This will take about a minute.