Creamy Hummus Dressing Recipes

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CREAMY HUMMUS DRESSING RECIPE



Creamy Hummus Dressing Recipe image

Keep this zippy, creamy hummus dressing on hand for drizzling over salads or roasted veggie bowls. Or serve it with shredded chicken, pita bread and Greek salad for an easy dinner.

Provided by Dara Michalski | Cookin' Canuck

Categories     Sauces/Condiments

Time 5m

Number Of Ingredients 6

1/2 cup + 1 tbsp plain hummus
4 teaspoons fresh lemon juice
1 1/2 teaspoon hot sauce, (I used Cholula hot sauce (See Note 1))
1 tablespoon cold water (or more, if desired (See Note 2))
1 teaspoon agave nectar ((See Note 3))
1/4 teaspoon kosher salt

Steps:

  • In a bowl, whisk together the hummus, lemon juice, hot sauce, water, agave nectar and salt.
  • If a thinner consistency if required, whisk in additional water, 1 teaspoon at a time.

Nutrition Facts : ServingSize 2 tablespoons, Calories 61.9 kcal, Carbohydrate 4.6 g, Protein 1.7 g, Fat 4 g, SaturatedFat 0.8 g, Sodium 172.3 mg, Fiber 0.8 g, Sugar 1.1 g

CREAMY HUMMUS DRESSING



Creamy Hummus Dressing image

Provided by Martha Stewart

Categories     Food & Cooking

Number Of Ingredients 4

1/2 cup plain hummus
2 tablespoons fresh lemon juice
1 tablespoon water
Salt and pepper

Steps:

  • Whisk hummus together with lemon juice and water; season with salt and pepper.

CREAMY HUMMUS



Creamy Hummus image

Provided by Food Network

Time 15m

Yield 8 servings (makes about 4 cups)

Number Of Ingredients 8

Two 15-ounce cans chickpeas
1/2 cup lemon juice
1/2 cup tahini
4 cloves garlic
Kosher salt
1/2 cup olive oil, plus more for serving
Sweet or hot paprika, for dusting
For serving: pita chips and cut vegetables

Steps:

  • Drain the chickpeas, reserving the can liquid and then rinse. Set aside a few whole chickpeas for garnish.
  • Put the lemon juice, tahini, garlic and 2 teaspoons salt in the bowl of a food processor. Process, scraping down the sides of the bowl about halfway through, until thick and very smooth, 1 to 2 minutes. Add the chickpeas in 2 additions, processing until smooth after each addition. With the food processor running, slowly pour in the oil until the mixture is creamy. If the hummus is too thick, adjust the consistency by adding the reserved can liquid a few tablespoons at a time. Season with more salt if desired.
  • Spread out the hummus in a shallow serving bowl and drizzle with olive oil. Dust with paprika and garnish with the reserved chickpeas. Serve with pita chips and vegetables for dipping.

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