Golden Hummus with Tamari Baked Veg Dippers

Vegan Chef Day

Vegan golden hummus with tamari baked veg dippers

Healthy and delicious, this works well as a lunch, a snack or just when you need a little comfort food.

  1. 2 handfuls medium-sized cauliflower florets
  2. 4 mushrooms roughly sliced
  3. 2 handfuls sliced sweet potato, 5mm thick
  4. 2T tamari
  5. 2T water
  6. 1/2t cayenne pepper (optional)
  7. 1 can or jar of chickpeas, drained and rinsed well
  8. 1 garlic clove
  9. 1 splash of extra virgin olive oil
  10. 1/2t ground cumin
  11. 1t ground turmeric
  12. 1/4t ground black pepper
  13. Juice of 1 lemon
  14. A splash of water
  15. Salt to taste

Serves 2.

Preheat your over to 220c.

  • Put the tamari, water and cayenne into a bowl, add the cauliflower and mix until all of the cauliflower is covered. Put the cauliflower onto a baking tray.
  • Add the mushrooms to the bowl and mix into the liquid. Put them onto the baking tray.
  • The sweet potato doesn’t need any oil so just put those onto the tray as they are, making sure they do not overlap.
  • Bake until just cooked, this should take around 10-15 minutes.
  • For the hummus blend all of the ingredients with a hand blender or in a food processor until smooth. Add a little more water if the blend needs more liquid to turn and blend the mixture well.
  • Pour into a bowl and serve with the tamari baked veg dippers.

Ready to take the Veganuary pledge?

Veganuary is the world's largest vegan movement, inspiring people to try vegan for January and throughout the rest of the year.