3 Ingredient Hummus Salad Dressing Recipes
HUMMUS SALAD DRESSING
A diverse and delicious hummus dressing that can be altered to go with any salad type.
Provided by Tallgirl6234
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes
Time 10m
Yield 8
Number Of Ingredients 8
Steps:
- Whisk hummus, olive oil, parsley, cilantro, water, vinegar, and garlic together in a small bowl. Season dressing with salt and pepper. Add a few more drops of water if dressing is too thick.
Nutrition Facts : Calories 54 calories, Carbohydrate 2.2 g, Fat 4.7 g, Fiber 0.9 g, Protein 1.2 g, SaturatedFat 0.7 g, Sodium 73.3 mg
RED PEPPER HUMMUS SALAD DRESSING
I was at a loss for a healthy, tasty salad dressing, so I came up with this recipe. There's a lot of room to play around with this one.
Provided by reneeBcookin
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes
Time 40m
Yield 4
Number Of Ingredients 5
Steps:
- Whisk hummus, milk, ranch dressing mix, parsley flakes, and salt together in a bowl.
- Cover bowl with plastic wrap and refrigerate until chilled, at least 30 minutes.
Nutrition Facts : Calories 121 calories, Carbohydrate 12.1 g, Cholesterol 1.6 mg, Fat 5.8 g, Fiber 3.6 g, Protein 6 g, SaturatedFat 1.1 g, Sodium 772.4 mg, Sugar 0.1 g
HUMMUS PASTA SALAD
This hummus pasta salad is a hearty side dish, but it could be a nice meatless main dish as well. Add the dressing while the pasta is still warm to allow the pasta to absorb some of the dressing. -Michelle Morrow, Newmarket, New Hampshire
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 18 servings (3/4 cup each).
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. Place garbanzo beans on a parchment-lined rimmed baking sheet. Drizzle with oil and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper; toss to coat. Bake until golden brown, about 20 minutes., Meanwhile, cook pasta according to package directions for al dente. Drain pasta; rinse with cold water and drain well. Place kale in a large mixing bowl; massage until tender, 3-5 minutes. Add pasta. , Finely grate zest from 1 lemon. Cut lemons crosswise in half; squeeze juice from lemons. In a small bowl, whisk water, tahini, garlic, olive juice, lemon juice and zest, and remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Pour over pasta mixture; toss to coat. Stir in garbanzo beans, tomatoes and olives. Refrigerate, covered, at least 3 hours.
Nutrition Facts : Calories 219 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 316mg sodium, Carbohydrate 30g carbohydrate (2g sugars, Fiber 6g fiber), Protein 7g protein. Diabetic Exchanges
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