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recipe
Chef Carla’s “Hummus” Salad Dressing
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SERVES: About 1¾ cups
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“This dressing is a new family favorite, inspired by a Miso Ranch recipe from Healthyish. The miso adds an umami flavor without MSG, which some bottled dressings contain. It makes a killer dip for veggies.

My kiddos call the dressing “hummus” because of the tahini. They love dipping roasted veggies in it. It’s also nut-free-school-friendly, which means you can pack it for snack or lunch. I love that the recipe has a TON of ingredients— my kids take turns and help me measure and pour the ingredients into the blender. It whips up in 30 seconds.” 

Follow Chef Carla on Instagram @chefcarla_c

Gather Ingredients

Cooking Instructions

Step 1

Place all ingredients in a blender or food processor until incorporated and smooth.

Step 2

Store in the fridge for up to one week.

Step 3

Chef Carla’s Notes: The trick to measuring the tahini is to place the olive oil in the liquid measuring cup first. 

What to dress: This makes a crazy-good dressing and can sub in anywhere you’d typically use a creamy dressing, like on crunchy romaine (instead of Caesar dressing) or on a wedge of iceberg lettuce (instead of blue cheese dressing). 

I love the miso tahini dressing drizzled on a salad with a double dose of crunch—think a mix of raw and roasted vegetables like red peppers, carrots, cauliflower, squashes, cucumbers, beets and radishes, and instead of croutons, add a sprinkling of salted and roasted sunflower seeds and top with kimchi. Kimchi gives your salad a huge probiotic punch!

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