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Loaded Vegan Hummus Bowls

Prep Time:


Cook Time:


2 Servings


About the Recipe


  • 2 Persian cucumbers, diced

  • 200g sugar plum tomatoes or other baby tomatoes, halved

  • 2 scallions, finely chopped

  • 2 tablespoons minced dill, plus more fronds for garnish

  • 2 tablespoons red wine vinegar

  • 2 tablespoons extra-virgin olive oil

  • 1/2 teaspoon kosher salt

  • 1/2 teaspoon freshly ground black pepper

  • 450g creamy hummus

  • 70g red beet-and-cabbage sauerkraut, such as Wildbrine

  • 2 radishes, sliced into matchsticks

  • 1 teaspoon toasted sesame seeds

  • 2 pita breads, cut intro triangles, for serving


Step 1

Combine the cucumbers, tomatoes, scallions, minced dill, vinegar, oil, salt and pepper in a medium bowl. Toss and let sit for 10 minutes.   

Step 2

Divide the hummus between 2 shallow bowls. Make a swirl and a small well in the middle of each dollop of hummus. Divide the tomato and cucumber mixture evenly between the bowls. Add 35g of the sauerkraut to each bowl and sprinkle with the radish. Sprinkle with sesame seeds and a few dill fronds. Serve with pita bread.


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