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This creamy, savory gluten-free dressing uses hummus instead of mayonnaise and capers rather than anchovies. Add a few dollops to a bowl of chopped hearty greens like kale. Massage the dressing into the greens for 1 to 2 minutes to infuse them with flavor and make them deliciously tender.
Ingredients
½ cup plain hummus
3 tablespoons extra virgin olive oil
2 tablespoons fresh lemon juice
1 tablespoon drained capers, minced
3 garlic cloves, minced
2 teaspoons egg-free Dijon mustard
1 teaspoon lemon zest
¼ teaspoon salt
¼ teaspoon black pepper
Directions
1. Whisk together hummus, olive oil, lemon juice, capers, garlic, mustard, lemon zest, salt and black pepper.
2. Add a little hot water to thin, as needed, until dressing reaches a pourable consistency.
3. Use immediately or refrigerate in a sealed container up to 1 week.
Each tablespoon contains 51 calories, 4g total fat, 1g saturated fat, 0g trans fat, 0mg cholesterol, 105mg sodium, 3g carbohydrate, 1g fiber, 0g sugars, 1g protein, 1Est GL.
Yields 3/4 cupIngredients
- ½ cup plain hummus
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon drained capers, minced
- 3 garlic cloves, minced
- 2 teaspoons egg-free Dijon mustard
- 1 teaspoon lemon zest
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Directions
11. Whisk together hummus, olive oil, lemon juice, capers, garlic, mustard, lemon zest, salt and black pepper.
22. Add a little hot water to thin, as needed, until dressing reaches a pourable consistency.
33. Use immediately or refrigerate in a sealed container up to 1 week.
