Vegan Hummus Breakfast Bowl

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.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Breakfast
Cuisine: American
Keyword: breakfast, breakfast bowl, hummus, vegan
Servings: 2



  • 400 g can chickpeas
  • juice of 1 lemon
  • 2 tablespoons tahini
  • 2 tablespoons olive oil
  • salt to taste


  • 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


  • 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.

Leave a Reply