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.
Toss together with 2-3 tablespoons of dressing.
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.