Hummus Vinaigrette

I created this an answer to my personal trainer’s push to eat more hummus. (There’s only so much chickpea one woman can take!) It’s turned into one of my favorites for lunch; I keep it on hand and use it to drizzle and dip almost every day.

cooking information

• Yield: 2 Cups
• Prep Time: 15 Minutes
• Cooking Time: 30-60 Minutes

all ingredients

• 1 Cup Vegetable Oil
• 2 Red Peppers
• ½ Cup Fresh Parsley
• ½ Cup Drained Chickpeas
• ¾ Cup Lemon Juice
• Salt and Pepper
• 1 tsp Cayenne Pepper

recipe instruction

1. Prepare your ingredients: clean and pick your parsley, roughly chop red peppers, drain chickpeas.

2. To a small sauce pot, add your vegetable oil and chopped red peppers. Turn to medium low heat. Let cook until the peppers because tender and almost mushy and the oil has changed color. (This will take approximately 30-60 minutes)

3. Once your peppers are tender and the oil has been infused with flavor, remove half of the peppers from the oil. You won’t need these so either save or discard.

4. Add the oil and peppers to the food processor. Blend until smooth.

5. When the oil is smooth, add your parsley, chickpeas, and cayenne. Blend together.

6. While it’s blending, slowly pour your lemon juice through the spout of the food processor.

7. Once the lemon juice is added, taste and season with salt and pepper accordingly.

8. Store in an air-tight container and serve over your favorite salad.

cooking tips

• The dressing may separate the longer it sits. Shake together right before you serve.
• I call this a hummus vinaigrette because it takes the ingredients for homemade hummus and uses them in different amounts to make a fun salad dressing.
• Start with a teaspoon of cayenne. If you like your food a little spicier, add more to taste.