Kaleidoscope Salad with a Curried Hummus Dressing

How to make the BEST curried hummus dressing plus a delicious rainbow kaleidoscope salad!

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.

How to make the BEST curried hummus dressing plus a delicious rainbow kaleidoscipe salad!

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

Kaleidoscope Salad with a Curried Hummus Dressing

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.

Curried Hummus Salad Dressing

I had seen it done before (Dreena has a homemade hummus dressing recipe in her book Let Them Eat Vegan that looks awesome) but I hadn’t ever tried it. Now I’m sad it took me so long because I’ve been missing out — hummus dressing is amazing!

Kaleidoscope Salad

The hummus replaces the oil and adds a nice creamy component without any dairy or oil. Less fat, more flavor! If you know me, you know I like adding curry powder to any and everything so, of course, I made this dressing curried. <— I just wrote curry power instead of powder. haha. That said, curry is a powerful flavor. If you’re not a fan of it, we can’t be friends. I mean, you can simply skip it. I’m sure the dressing will still taste delicious. 🙂

How to make the BEST curried hummus dressing plus a delicious rainbow kaleidoscope salad!

For this version I used Sabra’s classic hummus but you could certainly test out other flavors — I bet Sabra’s garlic or pine nut flavors would be awesome too.

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Curried Hummus Dressing


Description

Inspired by Deliciously Ella


Ingredients

  • 1/3 cup Sabra classic hummus
  • 2 Tablespoons water
  • 1 Tablespoon apple cider vinegar
  • 1/2 Tablespoon maple syrup
  • 1 teaspoon dried oregano
  • 1 teaspoon almond butter
  • 1/2 teaspoon curry powder
  • 1/8 teaspoon sea salt
  • ground pepper, to taste

Instructions

  1. Using a fork, whisk all ingredients together in a mixing bowl until well blended. Drizzle onto your favorite salad and enjoy. Refrigerate any leftovers.

Nutrition

  • Serving Size: 2 Tablespoons
  • Calories: 50
  • Sugar: 2g
  • Fat: 3g
  • Carbohydrates: 6g
  • Fiber: 2g
  • Protein: 2g

This dressing is delicious and will work on pretty much any salad but if you want to create the kaleidoscope salad, here’s how! Simply choose your base greens. I used romaine but you could use baby spinach, kale, spring mix, arugula or whatever other greens you have on hand. Place in a salad bowl and top with the follow ingredients:

  • carrots
  • cucumber
  • cherry tomatoes
  • raw zucchini
  • bell pepper
  • red onion
  • quinoa
  • roasted sunflower seeds
  • avocado

Kaleidoscope Salad Ingredients

Drizzle on the curried hummus dressing and enjoy!

Kaleidoscope Salad with Curried Hummus Dressing

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Recipe rating

    11 comments
    1. GiGi Eats Celebrities
      July 1, 2014 AT 11:57 am

      Mmmmmm Hummus! I cannot be left alone with such delicious food paste!

      1. Brittany Mullins
        July 1, 2014 AT 12:04 pm

        Right? I bet you’d love this dressing. 🙂

    2. burpees4breakfast
      June 30, 2014 AT 7:33 pm

      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!

    3. cleaneatingveggiegirl
      June 30, 2014 AT 3:53 pm

      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. Brittany Mullins
        June 30, 2014 AT 4:25 pm

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

    4. Michelle Hunt (@PeachyPalate)
      June 30, 2014 AT 3:50 pm

      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. Brittany Mullins
        June 30, 2014 AT 4:25 pm

        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.

    5. Audrey @ In Shape Cupcake
      June 30, 2014 AT 2:23 pm

      This looks so, so good, Brittany! Love it

      1. Brittany Mullins
        June 30, 2014 AT 3:05 pm

        Thank you so much Audrey!

    6. bemomstrong
      June 30, 2014 AT 1:50 pm

      Your kitchen must be so pretty because your dishes certainly are!

      Emma

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