Loaded Vegan Hummus Bowls

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  • Level: Easy
  • Total: 20 min
  • Active: 10 min
  • Yield: 2 servings
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2 Persian cucumbers, diced

1 cup 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

16 ounces creamy hummus

1/2 cup 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


  1. Combine the cucumbers, tomatoes, scallions, minced dill, vinegar, oil, salt and pepper in a medium bowl. Toss and let sit for 10 minutes.
  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 1/4 cup 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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