It's no secret that I do most of the grocery shopping in our house. Every once and awhile Todd will go to Costco, in Anchorage where he works. He always manages to bring home something that he picked out and that was not on our the list. Most recently, he came home with a 500 pack of single serving hummus tins. If you're vegan, you probably know of which I speak. I was delighted that he'd brought home something healthy! However, hummus usually requires vegetables. Vegetables that need to be washed, chopped and put in a little container to be brought along to work, to be eaten. Having forgotten that we had this 500 pack of hummus tins (in the back of the fridge), necessary veggie preparation did not happen.
While cleaning the fridge this weekend I stumbled upon said hummus tins and took a peek at the expiration date. Uh...it's tomorrow, as in December 24rd. I'm not saying that these won't be consumed long after their expiration date, because they will, let's be real. However, we should probably get hoppin' on that. I had some leftover lettuce from several days earlier that needed to be eaten and I thought it would be a good idea to combine all the things that were beginning to decay in the fridge, to make one meal. This includes the kalamata olives, their original purchase date is probably going on a few years...if I die within the next few days, you'll know why.
May I suggest finding some...er...fresher ingredients for your salad dressing? Regardless, this salad dressing is awesome! It's creamy and thick, thanks to the hummus and not overloaded with oil, which can be appreciated. The kalamata olives lend a miso-esc umami flavor, the lemon juice a tartness, pinch of sugar a sweetness and the paprika a smoky profile.
This dressing couldn't be easier, so if you find yourself truly fortunate enough to have a 500 pack of single serving hummus tins a little past their prime, you now know what to do.
Greek Hummus Salad Dressing
Makes about 1 1/2 cups
- 1/2 cup hummus (your favorite kind, Greek would be perfect)
- 1 lemon, juiced (1/4 cup)
- 2 Tbsp. olive oil
- 1/4 tsp. paprika
- pinch of vegan sugar
- 10 kalamata olives, minced
In a small bowl, whisk together everything except the olives.
Once well combined, stir in the olives.
Serve over your favorite salad, or greek salad!
I served mine over a simple mix of spinach, romaine lettuce and arugula.
Listening to Glasvegas – A Snowflake Fell (And It Felt Like A Kiss)
[yumprint-recipe id='55']Slightly adapted from Gormandize With Us
Coat a tart or pie dish with a nonstick cooking spray. Carefully place one sheet of phyllo dough into the dish and press in. Brush the top with vegan butter. Continue with remaining sheets, layering them, alternatively along the edge. Be sure not to let the sheets dry out excessively while assembling the tart or else they will just break when folded. You'll want to work fairly quickly. Phyllo dough is pretty persnickety. 
