Golden Hummus with Tamari Baked Veg Dippers

Vegan Chef Day

Prep Time: 10M
Cooking Time: 15M
Serves: 2

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  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

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


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.

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