Loaded Vegan Hummus Bowls Recipe | Food Network UK

Ingredients

• 2 Persian cucumbers, diced
• 200g 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
• 450g creamy hummus
• 70g 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