Fresh Hummus Veggie Plate

This lunch plate is balanced, filling and honestly just so, so good. Made with homemade tahini and hummus, it has protein, fibre, healthy fats and carbs – everything your body needs to feel nourished with no compromise on flavour!

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Why should this plate be your next lunch?

The hummus is super creamy and fresh and making your own tahini gives it so much more flavour. I like to extra toast my sesame seeds till golden brown, so that the nutty, slightly bitter flavour of tahini still shines through, even after being blended with the rest of the ingredients to make hummus.

Plus, the plate isn’t just about the hummus (although it definitely is the highlight!) The fresh veggies, tangy salad dressing and crispy tofu with a slice of toasted multiseed bread make sure every bite is exciting. It’s healthy, nutritious and perfectly well balanced.

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How to make this delicious plate?

We start with the tahini. Sesame seeds are toasted till golden brown: I like to toast them a little extra to ensure that the tahini has a deeper, nuttier flavour that still shines through when blended into the hummus with the rest of the ingredients. Once toasted, pulse the seeds in a blender while still warm but not super hot to release their natural oils. Add a pinch of salt and a good drizzle of olive oil make the tahini smooth and creamy. After making the tahini, transfer it into a jar and use the same blender to make the hummus!

This tahini is so much better than store bought and easily lasts up to three months in the fridge in an airtight jar.

For the hummus, blend boiled chickpeas with tahini, garlic, toasted cumin powder, lemon juice, salt and garlic confit (or garlic + olive oil). The key to making it super creamy is adding ice cubes during blending – there is absolutely no need to peel the chickpea skins: they blend in just fine. Once the hummus is nice and smooth, spread it out on a shallow pasta plate or a bowl to create the base for our salad.

The tofu and salad come next. Cut tofu into cubes and toast with a little bit of salt till crispy – this can be done in an oven (180°C for 20 minutes), air fryer (180°C for 10 minutes) or even on a pan. I like to toast a piece of multiseed bread as well to go on the side. I’ve used my homemade ragi multiseed bread. For the salad: combine chopped tomatoes, cucumber, onion, capsicum, olives and coriander in a bowl. The dressing is very simple: lemon juice + balsamic vinegar + salt + pepper + chilli powder. Toss it all together and everything is ready to be assembled!

To assemble, add the salad directly on top of the smooth hummus and drizzled with extra balsamic vinegar for added tang. Serve this with the toasted multiseed bread on the side. Every bite is balanced – creamy hummus, fresh & crunchy veggies and tofu and crispy bread. It’s a simple, delicious meal that’s perfect for lunch and feels so satisfying!

Note:

Toast the sesame seeds slightly longer than usual to ensure the tahini flavour shines in the hummus.
Use the same blender jar to make the tahini and then the hummus – fewer dishes to wash makes cooking more enjoyable in my opinion.
Adding ice cubes while blending the hummus creates an extra creamy texture without peeling chickpeas.
Tahini Storage: My homemade tahini can be stored in an airtight jar for up to 3 months in the fridge.
Hummus Storage: This is a single serve recipe but in case you have leftover or want to prepare in advance, this hummus can be stored in an airtight container in the fridge for 3–4 days.