LOADED VEGAN HUMMUS BOWLS

Loaded Vegan Hummus Bowls image

Provided by Megan Mitchell

Time 20m

Yield 2 servings

Number Of Ingredients 13

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

Steps:

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