Ingredients per serve


Creamy Hummus Dip


  • Little Gem 200.0 g
  • Radicchio 150.0 g
  • Green olives 90.0 g
  • Tomatoes, sliced 100.0 g
  • Couscous, cooked (with parsley and lemon juice & zest, salt, pepper) 600.0 g
  • Falafel 600.0 g
  • Radish, halved 60.0 g

To Serve

  • Chickpeas (with olive oil, salt, pepper) 50.0 g
  • Paprika 5.0 g
  • Olive oil 50.0 ml

This crunchy vegan Buddha bowl is packed full of fresh ingredients and flavour. We’ve used HELLMANN’S Vegan Mayo in our hummus dip to bring creaminess and a velvety texture.



  1. Creamy Hummus Dip

    • Add the HELLMANN’S Vegan Mayo into a blender.
    • Add the chickpeas, garlic, cumin and lemon juice & zest.
    • Blend until smooth then season to taste.
  2. Salad

    • Deep-fry the falafel until brown and crisp.
    • Toast the chickpeas in a pan with olive oil. Season.
  3. To Serve

    • Make a bed of couscous and a dollop of hummus in the bowl.
    • Add the rest of the components.
    • Drizzle some olive oil over the hummus and top with toasted chickpeas and paprika.