Roasted Garlic Hummus Salad Dressing
May 14th, 2018 by Nicole Collins
I need you guys to fact check me today.
So, I heard or read or saw somewhere once that your taste buds change every 7 years. Anyone know if that’s true?
I mean, I guess I could get on the Google machine and try to find the answer myself. But, what fun would that be?
I sure hope it’s true, because I feel like I tell people that fun fact a lot. And, I definitely live by it hoping that I’ll like things that I don’t like or justifying how and why I like things now that I used to hate. Please be true useless piece of information!
Do you guys have any foods that you wish you liked? Are there any foods that you watch people eat and think “man, I wish I could participate in that too”?
I do. For me, it’s sweet potatoes and pickles. I try and try and try and wish and hope and dream to like sweet potatoes and pickles. Not together…eww. My mom says that sweet potatoes is one of two foods that I ate nonstop as a baby. But now, no matter how many ways, preparations, or times I try them, I just don’t like them. I just don’t!
I’m the same way with pickles. Every single time I’m out to eat at a place that serves the meal with a pickle on the side, I take a bite of the pickle to see if I like it yet. And every single time, I never do.
Someone asked me once why I want so badly to like these foods. And, I didn’t have answer other than “I just do.”
I used to feel the same way about avocados and hummus. I used to hate both of them. And now, I can’t get enough of either of them! I want either some version of avocado or some flavor of hummus on pretty much 110% of the things I eat. I’m totally obsessed with them both!
Since hummus is such a beloved snack that is soooooo easy to get in to trouble with (a 2 tbsp serving size seems like nothing when you have a whole plate full of dippers!), I wanted switch it up a little today. Today, we’re making Roasted Garlic Hummus Salad Dressing!
Ok, here’s the deal…we’re taking some help from the grocery store on this one. Those are the best kinds of recipes sometimes! We’re using store bought roasted garlic hummus, but you could certainly make a batch of this hummus we made last week for this recipe too!
Roasted garlic hummus is so full of flavor already, we don’t need to add much to it to make an incredible salad dressing. We just need to thin it out and make it pourable. To do that, we add some balsamic vinegar to make it a little tangy, some olive oil to make it a little heartier, and some water to give it a dressing like consistency. Flavor it with some salt and pepper, give it a whisk, and you’ve got the easiest salad dressing recipe in history.
And quite possibly the most delicious!
I’ve always been one to prefer a creamy salad dressing over a vinaigrette. But, the problem with a creamy dressing is they’re generally mayo and cream based. Which means they’re kinda fatty. Which means that defeats the whole purpose of eating salad in the first place. But, the hummus gives this dressing such a creaminess and unctuousness without the added fat and guilt. Can’t be mad about that!
Whether my fun fact of the day is real or not, I believe it to be true. Thank you taste buds for changing so that I love hummus now!
It’ll happen again for us one day sweet potatoes. Just not today…
Enjoy, and let’s eat!
Roasted Garlic Hummus Salad Dressing
Serves: about ¾ cup Print
½ cup store bought roasted garlic hummus
2 tbsp balsamic vinegar
2 tbsp water
1 tbsp olive oil
1/8 tsp salt
1/8 tsp pepper
Add all ingredients to a mixing bowl. Whisk to combine. Serve! Store leftovers in the fridge for up to a week.
*I buy my hummus from Aldi, and I love their brand and their price. You could also make this version of roasted garlic hummus that we made last week, if you want.
*I did not test this with any other flavors of hummus, but I bet roasted red pepper hummus would taste nice here, too.
*I served this over a simple salad of romaine, tomatoes, cucumbers, grilled chicken, and feta.