Ultimate Traybake Houmous Bowl (with Live Ferments)

This is one of our go-to, crowd-pleasing bowls. It's comforting, flavour-packed and endlessly adaptable. Creamy homemade houmous, golden traybaked vegetables and chickpeas (or legumes of choice), finished with a spoon of Bwblin ferment added after cooking to keep everything beautifully alive.

Serves: 2–3
Time: 35–40 minutes
Difficulty: Easy

Ultimate Houmous

Ingredients

• 1 × jar or tin chickpeas (drained)

• 3 tbsp tahini

• ½ tsp ground cumin

• Juice of ½ lemon

• 3 tbsp ferment brine (from your Bwblin pouch)

• 1 small garlic clove (optional)

• Olive oil

• Salt & black pepper

Method
Add the chickpeas, tahini, cumin, lemon juice and garlic (if using) to a blender. Blend until smooth, adding the ferment brine, a drizzle of olive oil and an ice cube if needed to achieve a silky texture. Season to taste with salt and black pepper.

Build Your Bowl

You’ll need

• Seasonal vegetables (carrots, squash, broccoli, sprouts, onions — whatever you have)

• Chickpeas (from the tin or jar)

• Olive oil, salt & spices of choice

• Flatbread or sourdough (optional)

• Bwblin Winter Collection ferment (or any Bwblin ferment)

Method

1. Preheat the oven to 200°C.

2. Toss vegetables and chickpeas with olive oil, salt and spices.

3. Roast until golden and crisp.

4. Spread houmous into a warm bowl.

5. Top with roasted vegetables, chickpeas and toasted flatbread.

6. Finish with a generous spoon of Bwblin ferment after cooking to keep it live.

Bwblin tip 🌿

Ferments are best added at the end. A little spoon of the brine brings brightness, depth and gut-loving goodness without overpowering the dish.