Vegan Arugula With Roasted Garlic Hummus Dressing

What makes this salad so good is the combination of pungent, nutty arugula with the creamy, garlicky hummus dressing. You can use any flavor of oil-free hummus. White balsamic vinegar has a lighter taste; regular balsamic vinegar will also work. Not only is the dressing great on salads it can also be a great topping for baked potatoes, steamed greens, like kale, grains or even pasta.  

  • 4 cups arugula, the smaller the leaves the better
  • 3 tablespoons of Roasted Garlic Hummus Dressing
  • 1-2 roasted beets, sliced, depending on size (optional)
  • ½ cup red cabbage, thinly sliced
  • 1 carrot, diced
  • ½ cucumber, diced
  • ½ cup walnuts, chopped
  • Croutons
  • Salt, to taste
  • Freshly ground pepper

Toss together with 2-3 tablespoons of dressing.

Roasted Garlic Hummus Dressing  

  • 2½ cup Roasted Garlic Hummus (page 87) or your favorite oil-free hummus
  • 2-3 tablespoons white balsamic vinegar
  • Freshly ground pepper
  • ¼ teaspoon salt

In a small bowl, whisk hummus with just enough vinegar to thin to a creamy texture. Add salt and freshly ground pepper to taste. Store any leftover dressing in the refrigerator.


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About the Author

Deborah Brutsché believes in uncomplicated meals. Through the power of simple and satisfying recipes, Deborah has created a connection for people who are on a journey to healthier living by choosing a diet that is free of animal products. She gladly embraced the challenge of giving her traditional, Southernstyle cooking a vegan twist. Deborah was influenced by her mother’s and grandmother’s family recipes.

Raising a family in Dallas and now living in Austin, Texas, her cooking is influenced by the distinctive flavors of the Southern U.S. and Mexico and new influences from her multi-cultural family.