Spicy Hummus Dressing with Pomelo & Tarragon Sweet Potato Salad

I love to feel inspired when shopping each week otherwise I end up buying the same stuff over and over again.

So this week I decided to pick two ingredients and work a recipe around them. I chose Pomelo and Tarragon. Yum!

So the Spicy Hummus Dressing with Pomelo & Tarragon Sweet Potato Salad was born.

Here’s what transpired..

2 generous serves of a delicious, filling, healthy salad. All the flavours work so wonderfully together.

Plus the Spicy Hummus Dressing goes well over everything. As I have discovered! It’s a keeper. :)

Ingredients for the Spicy Hummus dressing:

  • 1C canned chickpeas (organic & BPA free tin)

  • 1/2C cashews

  • 4T tahini paste

  • 1/2C lemon juice

  • salt and pepper to taste

  • 1/4C olive oil

  • 2 cloves garlic

  • 1t smoked paprika powder

  • 1t chilli powder

  • 1t ginger powder
  • 1T ACV

  • 3 drops liquid Stevia (optional)

  • water to thin


Add all ingredients to a high speed blender and blend until smooth. Add water to thin, or create your desired consistency. Adjust to taste. I like mine with a definite hit of smoky, spicy, paprika so depending on the brand you may need to add more.

Set aside while you make the salad.

Ingredients for the Salad:

  • 1/2 pomelo, shredded (this is like a big grapefruit but less sour, divine!)

  • 4C leafy greens of your choice

  • 1C pumpkin seeds (mine were tossed in a curry spice)

  • 1/2 small red cabbage, shredded

  • 1 fennel bulb, finely sliced

  • 1 medium purple sweet potato, cut into 1cm width lengths, and tossed in 2T fresh chopped tarragon, olive oil, s&p, then pan fried till golden – set aside


In a pretty salad bowl, assemble each ingredient beside each other, leave room to put the spicy hummus in a small bowl, and you can dip your sweet potato fries in them while you serve up the salad. :)



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