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!
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.
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.