Meet my latest condiment obsession: herbed hummus vinaigrette. Thick and creamy, tangy-sweet, this dressing goes with everything — use on green salads, grain salads, sandwiches, crostinis. (But especially on this Mediterranean Farro Salad.)
And unlike cream-based dressings (or worse, so called “low fat” dressings stuffed with all sorts of weird ingredients to compensate for bad texture) it’s super healthy, protein-packed and stuffed to the brim with herby goodness.
1 (15-ounce) can chickpeas, drained and rinsed
1 clove garlic, roughly chopped
2 tablespoons tahini
1/4 cup fresh cilantro, thick stems removed
6 – 8 fresh basil leaves (6 if large or 8 smaller)
1 medium scallion, light and dark green parts only, roughly chopped
2 tablespoons fresh dill, roughly chopped
1 tablespoon honey
1 tablespoon fresh lemon juice
1/2 teaspoon lemon zest
1 pinch cayenne pepper
1 teaspoon sea salt
2 tablespoons white wine vinegar
1 tablespoon water
1/4 – 1/3 cup extra virgin olive oil
Place all ingredients except olive oil, white wine vinegar and water in bowl of a food processor. Process until a smooth paste. With the machine running, pour the vinegar and water through the feed tube, then add the olive oil in a slow stream until it reaches the consistency you prefer (I like it thick like yogurt). Taste, and add more salt, if needed.
Leftover hummus dressing can be stored in an airtight container in the fridge for up to a week.