Smokey Paprika Hummus with Buddha Bowl

Buddha bowls / plates are perfect for evenings where you simply want to have a selection of veg to enjoy with a creamy paprika hummus dip.

Minimal effort required, simple whizzing a few ingredients together to make a delicious mezze style tea. 

*tip* double the batch to share, or to have leftovers for your lunchbox the next day*


For the hummus

1 cup of drained chickpeas

1 tsp smoked paprika

½ tsp tumeric

½ tsp basil

Pinch salt

5 tbsp olive oil


For the buddha plate

5 Tenderstem broccoli 

1/2 tin chickpeas + 1 tbsp smoked paprika and olive oil

1/2 Avocado

4-5 baby potatoes roasted in oil & smoked paprika




For the hummus

Simply add all the ingredients to a food processor and blend until creamy (add a dash more olive oil to make it creamier)


For the Buddha plate

Preheat the oven to 220˚C

Roast the chickpeas & potatoes on a baking tray with a dash of oil and the tbsp smoked paprika for 25-30 minutes

Once the potatoes and chickpeas are cooked, steam the tendertem for around 5 minutes then sprinkle with salt 

Hald the avocado and add to the plate

Assemble the plate and enjoy dipping and dunking into the hummus!




smoked paprika hummus recipe
vegan paprika hummus buddha bowl
smoked paprika hummus