Warm Hummus Plate

Recipe by Victoria Schuller


Prep time


Cooking time




  • 2 cans of chickpeas

  • 2 garlic cloves

  • 1 heaped tbsp tahini

  • 1 lemon

  • 2 tbsp water

  • 2 tbsp olive oil

  • Salt to taste

  • 1 tbsp cumin

  • 2 heaped tbsp nutritional yeast

  • 2 large carrots

  • Oil to coat

  • Salt to taste

  • Spinach


  • Prep carrots - peel and thinly chop in lengths. Drain and rinse 1 can of chickpeas. Add carrots and Chickpeas to a baking tray with a generous splash of olive oil and salt.
  • Bake at 180°C until tender and golden - chickpeas should be crispy. Tossing a few times during bake.
  • Drain and rinse the other can of chickpeas - add to pot with water to cover and bring boil then simmer for 10-15 minutes
  • Drain boiled chickpeas and add to a food processor with tahini, lemon, salt, garlic, nutritional yeast, cumin and water.
  • Blend until smooth - stopping to scrape sides. Blend again adding oil whilst on.
  • Meanwhile, wilt spinach in a small pot.
  • Plate hummus in a bowl and top with wilted spinach and roasted chickpeas/carrots. Sprinkle sesame seeds and extra nutritional yeast over the top - serve with flatbread

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