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Loaded Vegan Hummus Plate

Simple, quick and easy, this loaded vegan hummus plate is a tasty, protein dense meal you can enjoy this Veganuary. The soft, smooth hummus, crunchy, fresh salad, and crumbly chickpea sprinkles deliver a texture sensation!

Loaded Vegan Hummus Plate with meatballs, tomatoes, and cucumber

Hummus (also hommus or houmous) is a Middle Eastern savoury dip or spread made from chickpeas. It has travelled across the globe and can be found almost anywhere you go. It’s is a real crowd pleaser amongst both vegans and non-vegans alike. Above all the versatility of this loaded vegan hummus plate is what makes it one of our favourite meat-free recipes. And if you’re feeling thrifty, save the chickpea brine, aka aquafaba, from your tins and use it to make a delicious vegan meringue (see our recipe for a vegan meringue here).

With a few tweaks along the way you can customise this recipe very easily, turning it from a summer dish into a winter warmer. Enjoy this garlicky, lemon hummus with a light, crisp salad as a fresh palate pleaser. Or, serve up with some roasted carrots and cauliflower for a comforting meal.

This quick and easy recipe can be adapted as a vegan or non-vegan dish. 

Serve them with meat balls or a plant based alternative. We also recommend trying it with feta or a vegan based feta cheese (try make your own marinated tofu / feta with this recipe). You can use the hummus as a dip with your veggies, spread on some toast, or slather on pita bread. We suggest you make this hummus in bulk so you can use it throughout the week – trust us you will be wanting more!

As always, if you try this recipe let us know how it goes! Leave a comment, rate it, and don’t forget to tag your photo #theculinarycartel on Instagram so we can see what you come up with. Watch the full video here. 

Loaded Vegan Hummus Plate with meatballs, tomatoes, and cucumber

Frequently Asked Questions

Can I make this gluten-free?

This dish is gluten-free! Enjoy!

Can I make this vegan?

Absolutely! Just make sure to use a plant-based meatball and vegan toppings.

What is Aquafaba?

Aquafaba is an incredible vegan ingredient that has the ability to mimic functional properties of egg whites. This makes it the perfect replacement for them in some recipes, including meringues and marshmallows.

 

Loaded Vegan Hummus Plate with meatballs, tomatoes, and cucumber
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Loaded Vegan Hummus Plate with meatballs, tomatoes, and cucumber

Loaded Vegan Hummus Plate


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  • Author: Jess Bunn
  • Total Time: <40 minutes
  • Yield: Serves 3-4
  • Diet: Vegan

Description

Simple, quick and easy, this loaded vegan hummus plate is a tasty, protein-dense meal you can enjoy this Veganuary. The soft, smooth hummus, crunchy, fresh salad, and crumbly chickpea sprinkles deliver a texture sensation!


Ingredients

Units

For the hummus:

  • 2 Tins of chickpeas in brine (save the liquid for the recipe and for these delicious treats )
  • 1/2 tsp Bicarb
  • 140g Tahini
  • 65ml Lemon juice
  • 2 Small garlic gloves, peeled
  • 1/2 tsp Ground cumin
  • 1 tbsp Extra-virgin olive oil
  • Salt & Pepper as needed

Serve with:

  • Ikea Meatballs (allow 4-6 pp) or any vegan “meatball” you like or regular meatballs
  • 1/2 tsp Zatar
  • 1 tsp Olive oil
  • Salt to taste
  • 250g Cherry tomatoes
  • 5g Parsley
  • 1 English cucumber

Instructions

  1. Drain the chickpeas and reserve the liquid for later (a drizzle for this recipe and the remainder can be used in one of our delicious egg free recipes ). Set aside ¼ of your drained chickpeas for serving and the rest for your hummus.
  2. For the hummus: Add the remaining ¾ of the chickpeas to a pot of boiling water along with the bicarb and boil until smooshy. The chickpeas should easily squash in between your fingers when pressed. Once ready, drain the chickpeas, rinse them under cold water to cool and set them aside.
  3. Add the garlic and lemon juice into the food processor, and blend until fine. Allow the garlic to mingle with the lemon juice for 5 mins while you gather the remaining hummus ingredients.
    Chefs tip: Over time the acidity of the lemon juice will mellow the raw garlic, removing the acridness.
  4. Add the smooshy boiled chickpeas, tahini, olive oil, and cumin to the food processor, and process on high until very smooth. With the motor running, drizzle a little of the reserved chickpea brine through the top of the processor until the hummus is light and fluffy, and has reached the desired consistency. Season to taste with salt and pepper. Set aside.
  5. For the toppings: Place the remaining ¼ portion of chickpeas into the food processor and pulse to coarse crumbs.
  6. Place the chickpea crumbles and plant “meatballs” into the basket of your air fryer. Spritz everything with oil, and season with salt and pepper.
  7. Select air fry and cook at 185°C for 7 minutes, or until the plant balls are golden and the chickpea crumble are crispy and crunchy.
  8. While the chickpeas and plant “meatballs” cook make the salad. Wash the cucumber and cherry tomatoes. Halve the cherry tomatoes and place in a bowl. Halve the cucumber lengthways and use a teaspoon to remove the seeds. Chop the cucumber into bite-sized chunks. Add to the tomatoes, then add finely chopped parsley, zatar, salt and pepper to taste, and a splash of olive oil. Toss to combine.
  9. Spoon the hummus onto serving plates, top with meatballs, salad and crispy chickpea crumbles and serve. Delicious!

Notes

Chefs tip: Over time the acidity of the lemon juice will mellow the raw garlic, removing the acridness.

  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Category: Quick and Easy
  • Method: Air fryer
  • Cuisine: Snack
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