Easy Hummus Dressing



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This healthy hummus dressing is incredibly creamy and flavorful! It works as a dressing for just about any type of salad and is so easy to whip up. Vegan + oil-free!

There are a few store-bought dressings that I like (and occasionally buy) but normally I make my own. Homemade dressings tend to be less expensive to make and generally healthier.

Plus, they’re pretty quick and easy to whip up.

A jar of easy hummus dressing. A silver spoon is poking out of the top.

I do have a little secret though. If I’m in a huge rush and have no time to fuss with making a dressing for my salad, I just add a big dollop of hummus and use it as a dip/dressing. This little salad secret got me thinking and I started experimenting with using hummus as a base for an actual dressing — something thinner that I could drizzle.

Ingredients measured out for hummus dressing: lemon, hummus, water, oregano, apple cider vinegar, almond butter, maple syrup, salt and pepper.

Here’s What You Need

  • hummus – both homemade hummus and store-bought hummus work great! Feel free to get creative with the flavors.
  • water – to thin out the dressing a bit.
  • apple cider vinegar – when shopping for ACV, look for a brand that’s unpasteurized with “the mother” included. I personally recommend Bragg’s apple cider vinegar. It’s organic, raw and the best of the best.
  • lemon juice – I recommend using freshly squeezed lemon juice as opposed to the lemon juice you can buy at the store!
  • maple syrup – just a hint of natural sweetness to balance the flavors.
  • almond butter – adds a robust flavor and creaminess to the dressing. Feel free to use any nut or seed butter you’d like.
  • oregano, sea salt, and pepper – seasonings, to taste.
A jar of easy hummus dressing. A salad is out of focus in the background.

Hummus Instead of Oil

The hummus replaces the oil and adds a nice creamy component without any dairy or oil. Less fat, more flavor! Hummus is also packed with plant-based protein and fiber, making it a nice little bonus for salads.

I like to use homemade hummus but there are a lot of great store-bought options as well.

My favorite store-bought hummus:

  • Cedar’s – our go-to hummus! You can’t go wrong with any flavor.
  • Cava – we love Cava so naturally we love their hummus as well! Again, we like all of the flavors.
  • Sabra – I like their classic hummus, garlic or pine nut flavors.
Side by side photo of a glass cup with a whisk and hummus dressing. Second photo is a green salad drizzled with hummus dressing.

How to Use Hummus Dressing

This dressing is delicious and will work on pretty much any salad! Like I mentioned, it’s my go-to when I don’t have time to think through an elaborate salad and dressing. Here’s how I would build a meal-sized salad:

  • Choose your base greens – romaine, baby spinach, kale, spring mix, arugula, etc.
  • Add vegetables – I like using roasted and raw vegetables. This is a great way to clean out the fridge!
  • Add protein – any protein works! Tofu, tempeh, grilled chicken, cheese… whatever you prefer.
  • Add grains – this is optional but I love adding pre-cooked whole grains like quinoa or rice to my salads for more fiber and volume.
  • Add toppings – feeling like dried fruit? Want to add sunflower seeds or nuts? Add your toppings of choice!
  • Top with dressing – drizzle on this hummus dressing to complete your salad!
A jar of easy hummus dressing with a spoon ladling some dressing out.

More Healthy Salad Dressings

Be sure to check out all of my salad dressing recipes as well as the full collection of salad recipes on EBF!

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4 from 7 votes

Hummus Dressing

This healthy hummus dressing is incredibly creamy and flavorful! It works as a dressing for just about any type of salad and is so easy to whip up. Vegan + oil-free!
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 4


  • cup hummus, any flavor
  • 2 Tablespoons water
  • 1 Tablespoon apple cider vinegar
  • ½ teaspoon lemon juice
  • ½ Tablespoon maple syrup
  • 1 teaspoon dried oregano
  • 1 teaspoon almond butter
  • teaspoon sea salt
  • ground pepper, to taste


  • Using a fork or whisk, whisk all ingredients together in a mixing bowl until well blended. Drizzle onto your favorite salad and enjoy.
  • Store leftovers in the fridge for 3-5 days.


  • Almond butter: Feel free to use any nut or seed butter you’d like.


Serving: 2Tablespoons | Calories: 63kcal | Carbohydrates: 5g | Protein: 2g | Fat: 4g | Monounsaturated Fat: 1g | Sodium: 161mg | Potassium: 25mg | Fiber: 2g | Sugar: 2g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Salad Dressing
Cuisine: Mediterranean
Keyword: hummus dressing
Did you make this recipe?Mention @eatingbirdfood and tag #eatingbirdfood!

About Brittany

Hey there, I’m Brittany, the creator of Eating Bird Food, cookbook author, health coach and mama of two littles. Here you’ll find quick and easy recipes that make healthy fun and enjoyable for you and your family!

More about Brittany
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Recipe Rating


  1. Yummy! There is oil and tahini in the hummus though…wouldn’t be the same without it! Is the soybean oil they use GMO free?

    1. Indeed! I was just meaning that there wasn’t additional oil added to the dressing. 🙂 I’m not 100% sure about the soybean oil. Good question though. I’ll have to do some research.

    2. I’m definitely making this today. I have been trying to figure out the dressing from my favorite Mediterranean restaurant and I believe this is it.

      The oil depends on what brand of hummus you buy. Some use corn oil, some you olive oil, and sabra use soybean oil.

  2. I LOVE this dressing idea, Brittany! I am a major hummus lover so this is right up my alley! I cannot wait to try it 🙂 Also, do you know if this keeps well in the fridge and for how long. I’d like to make it during my Sunday meal prep for the week ahead.

    1. So glad you’re a fan of the dressing! It seems to keep pretty well — I’d say 3-5 days.

  3. I love putting hummus in my salads instead of dressing, but i never make it into a dressing. I usually just put in a big tablespoon and mix, mix, mix. going to have to try this recipe!