Go Back
Homemade Lemon Herb Hummus Vinaigrette photo
Print Recipe Save it for later

Lemon Herb Hummus Vinaigrette

Elevate your salads with this zesty Lemon Herb Hummus Vinaigrette! Creamy, tangy, and packed with fresh herbs, it's a flavor explosion!
Prep Time10 minutes
Total Time10 minutes
Course: Condiment, Dressing
Cuisine: Mediterranean
Keyword: Healthy, Quick, Vegan
Servings: 4 servings

Ingredients

  • 1/2 cup original hummus the base that adds creaminess and flavor
  • 1 lemon zested for that bright, citrusy kick
  • 4 tablespoons olive oil the heart of the vinaigrette, providing richness
  • 2 tablespoons lemon juice enhances the tangy flavor
  • 2 teaspoons chopped fresh rosemary adds an earthy aroma
  • 2 teaspoons chopped fresh oregano brings a Mediterranean touch
  • 1 teaspoon fresh thyme leaves provides a subtle depth
  • Water as needed to achieve desired consistency
  • Kosher salt to taste for seasoning
  • Black pepper to taste adds a slight kick

Instructions

  • Step 1: Gather Ingredients - Start by gathering all your ingredients. Ensuring everything is ready will make the process smooth and enjoyable.
  • Step 2: Zest the Lemon - Using a microplane or grater, zest the lemon carefully. Make sure to only grate the yellow part of the skin and avoid the bitter white pith.
  • Step 3: Combine Ingredients - In a mixing bowl, add the hummus, lemon zest, olive oil, lemon juice, chopped rosemary, chopped oregano, and thyme leaves.
  • Step 4: Whisk Together - Using a whisk or fork, mix the ingredients until well combined. You want a smooth consistency where all the flavors meld together beautifully.
  • Step 5: Adjust Consistency - If the vinaigrette is too thick, add water a tablespoon at a time until you reach your desired consistency. It should be pourable but still have body.
  • Step 6: Season to Taste - Add kosher salt and black pepper to taste. Start with a small amount, then adjust according to your preference.
  • Step 7: Store or Serve - Transfer the vinaigrette to a storage container if you're not using it immediately. It can be stored in the fridge for up to a week. Just give it a good shake or stir before serving.

Equipment

  • Mixing Bowl
  • Whisk or Fork
  • Measuring spoons and cups
  • Grater or microplane
  • Storage container

Notes

  • For the freshest flavor, use freshly squeezed lemon juice instead of bottled.
  • Allow the vinaigrette to sit for at least 30 minutes before serving to let the flavors develop.
  • This vinaigrette works well not just on salads but also as a marinade for grilled vegetables or chicken.