This is a great recipe for anyone who’s on a high protein, low carb diet. The base of hummus provides plenty of protein and flavour and then there’s a good mix of vegetables both raw and cooked. I’ve included a basic hummus recipe to start things off, but I think store-bought hummus is totally justified to save time and effort.
Vegan Hummus Breakfast Bowl
A hummus-based breakfast bowl adorned with a mix of raw and cooked vegetables.
Servings: 2
Ingredients
hummus
- 400 g can chickpeas
- juice of 1 lemon
- 2 tablespoons tahini
- 2 tablespoons olive oil
- salt to taste
accompaniments
- ½ bunch red kale shredded
- 4 radishes thinly sliced
- 1 leek white part only sliced into 1 inch rounds
- 1 red capsicum seeds removed and cut into large flat pieces
- 2 teaspoons black sesame seeds
- 1 teaspoon sumac
- 2 tablespoons olive oil
Instructions
- To make hummus, place all ingredients into a blender or food processor and blitz to a smooth consistency.
- Heat 1 tablespoon olive oil each in two separate pans over medium heat. To one pan add the capsicum and cook for 5 minutes on each side or until browned and softened, season lightly with salt and pepper then remove from heat. Meanwhile, in the other pan, add the leeks and cook for 4 minutes then flip and cook a further 4 minutes, season generously.
- To construct, start with a generous helping of hummus in each bowl then arrange your vegetables on top before topping with sumac and sesame.