Turn your favorite dip into a dressing by whisking in extra lemon juice and olive oil. Toss it all together with veggies and white beans for a satisfying summer salad.
2 seedless English cucumbers
5 medium radishes
1/2 (10 oz) pkg shredded (matchstick) carrots
4 cups packed arugula
1 (15.5 oz) can cannellini beans, drained and rinsed
1/4 cup prepared hummus
3 tbsp olive oil
1 tbsp lemon juice
1/2 cup reduced-fat feta cheese
1/4 cup fresh mint, coarsely chopped
Halve the cucumbers and radishes lengthwise and thinly slice. Add to a large bowl along with the carrots, arugula, and beans.
In a small bowl, whisk together the hummus, oil, and lemon juice. Season with salt and pepper to taste. Add dressing to bowl with salad and toss until well combined. Crumble the feta on top and garnish with the mint.