My favorite lunch these days is a bed of lettuce topped with whatever veggies we have in the refrigerator. Lately this has included cucumbers, peppers, green beans, and of course those excellent tomatoes. I often throw on a few crumbles of feta, some olives, and some toasted nuts and I have myself a delicious little (or not so little) lunch.
The only dilemma has been the salad dressing. I wanted something light and fresh that wouldn't overwhelm all of those great seasonal vegetables but I still wanted something tasty. And preferably creamy. Usually creamy dressings are so heavy, though, and with out new fall routine, we have been trying to eat healthier with more emphasis on fruits and vegetables.
Hummus already has a smooth and creamy texture, and thinned with a oil, vinegar and lemon juice and just a splash of water it made a salad dressing that fit the bill. The first time I made it, I added too much water to thin it, so I cut that back a bit and added more olive oil instead. I tossed in a handful of fresh herbs for some added flavor.
Think of the dressing as a base for whatever other flavors you'd like to add. Minced garlic or shallot, a pinch of hot pepper flakes, a dash of Sriracha sauce, a splash of soy sauce... the possibilities are endless. If only this produce season were too.
Second helping: Pea Shoot, Feta, and Olive Sandwich
Thirds: Classic Basil Pesto (much on my mind because I need to make a few batches to freeze.)
Makes approximately 1 cup
15 minutes preparation time
1/2 cup hummus
1 tablespoon water
1 tablespoon lemon juice or red wine vinegar
2 tablespoons olive oil
1/4 to 1/2 cup fresh herbs such as chives, parsley, basil, thyme, or oregano
any other seasonings you'd like to add, such as minced garlic or shallot, a pinch of hot pepper
flakes, a dash of Sriracha sauce, a splash of soy sauce
salt and pepper to taste
Whisk all the ingredients together in a measuring cup or small bowl. Just before serving, drizzle the dressing over the salad and toss. The amount of dressing that you need will depend on the size of your salad. I like to make sure that each lettuce leaf is coated.
Leftovers will keep in the refrigerator for about a week.
Thank you for this! I tried it this afternoon with some fresh herbs I had on hand, and it was fabulous. I almost always have a supply of hummus, so I should never run out of salad dressing ideas now. :)
Posted by: Jim | March 08, 2013 at 11:59 AM