Hummus Caesar dressing


  • Makes1 cup (250 mL)


  • 1 lemon

  • 1/2 cup store-bought or homemade hummus, see below

  • 1/2 cup creamy Caesar salad dressing

  • 1/4 tsp salt

  • 1/4 tsp pepper


  • Squeeze 2 tbsp (30 mL) juice from lemon into a medium-size bowl. Stir in hummus, Caesar dressing, salt and pepper. Taste and add more juice or seasonings, if needed. If making ahead, dressing will keep well, covered and refrigerated, up to 3 days. Terrific tossed with romaine or mixed greens with a few chopped tomatoes added. It's also a super-healthy dip for fresh veggies and a great sandwich spread.

Nutrition (per serving)

Calories 49, Protein 0.6g, Carbohydrates 2g, Fat 4.4g, Fibre 0.4g, Sodium 129mg.

Creamy hummus ? a thick chickpea purée with full-on garlic flavour and a whisper of sesame ? makes a smart snack and is an instant base for dressings or a fancy dip.

These quick stir-ins give a little kick to plain hummus.

* toasted sesame seeds
* finely chopped sun-dried tomatoes
* finely chopped kalamata olives
* toasted pine nuts
* shredded fresh basil
* pinches of cayenne
* smoked paprika

Whirl up a batch of homemade hummus.

Drain a 19-oz (540-mL) can chickpeas. Whirl in a food processor with 3 tbsp (45 mL) freshly squeezed lemon juice, 2 tbsp (30 mL) water, 1 tbsp (15 mL) sesame oil, 2 coarsely chopped garlic cloves, 1/2 tsp (2 mL) ground cumin and generous pinches of salt and pepper until evenly mixed. Makes 1 3/4 cups (425 mL)