Vegan Caprese Salad with Homemade Hummus
Prep time
Cook time
Total time
Recipe type: Dinner
Phase: 2
Serves: 3-4 Servings
  • Vegan Caprese with Homemade Hummus
  • Fresh Ripe Roma Tomatoes - Rinsed & Sliced
  • Fresh Basil Leaves - Rinsed & Thinly Sliced
  • Balsamic Vinegar - To Drizzle
  • Fresh Ground Black Pepper - To Taste
  • Homemade Hummus:
  • 1 - 16oz. Can of Chick Peas - Rinsed & Well Drained
  • Juice from 1 Lemon
  • ½ c. Sesame Tahini
  • ½ c. Almond Milk
  • 1 Clove Garlic - Peeled
  • 2 tbsp. Olive Oil
  • 1 tsp. Salt
  1. In a food processor combine all of the hummus ingredients until smooth
  2. and creamy.
  3. Place the sliced tomatoes on the plate for each serving.
  4. Spoon homemade hummus onto each slice of tomato and sprinkle the fresh sliced basil over
  5. the top.
  6. Drizzle on balsamic vinegar on the caprese and add fresh ground pepper
  7. to taste. Enjoy!
*You can easily transition this recipe to a phase 3 by using an oil-free hummus (Engine 2 at Whole Foods Market is a great brand) or by skipping the oil all together!
Recipe by Lean Green DAD® at