Ingredients
Equipment
Method
- In a mixing bowl, add the hummus, lemon zest, olive oil, lemon juice, rosemary, oregano, and thyme. Make sure to include all the ingredients except for the kosher salt and black pepper. This combination will be the foundation of your vinaigrette.
- Using a whisk, combine the ingredients vigorously. This step is crucial as it helps to emulsify the dressing, blending the hummus with the olive oil and lemon juice to create a smooth and cohesive mixture. Keep whisking until the dressing is homogeneous.
- If the vinaigrette is too thick, it’s time to thin it out! Gradually add water, one tablespoon at a time. I find this method to be the best way to control the consistency. You want it to be pourable but not too runny; the ideal texture will coat your salads beautifully.
- After achieving your desired consistency, it’s time to taste! Take a small spoonful of the vinaigrette and assess the flavors. You might want to add more kosher salt or black pepper to enhance the taste even further. The balance of salt and acidity is crucial.
- Once you’re satisfied with the seasoning, transfer the vinaigrette into a clean jar or bottle. Make sure to seal it tightly, as this will help preserve the flavors. Plus, it looks lovely when stored in a clear container!
- To store, keep the vinaigrette in the refrigerator. It can last for about a week, though I doubt it will stick around that long because you’ll want to use it on everything!
Notes
To ensure the best flavor, use fresh ingredients. Store in a sealed container to keep it fresh for up to a week. Feel free to experiment with different herbs or spices to suit your taste.