Vegan Roasted Red Pepper Hummus (Printable Version)

Creamy roasted red pepper hummus paired with fresh vegetables and grains for a nutrient-packed bowl.

# What You'll Need:

→ Roasted Red Pepper Hummus

01 - 1 can (14 oz) chickpeas, drained and rinsed
02 - 1 large red bell pepper, roasted, peeled, and chopped
03 - 2 tablespoons tahini
04 - 2 tablespoons fresh lemon juice
05 - 1 clove garlic, minced
06 - 2 tablespoons extra virgin olive oil
07 - 1/2 teaspoon ground cumin
08 - 1/2 teaspoon smoked paprika
09 - 1/2 teaspoon salt
10 - 2 to 3 tablespoons cold water as needed

→ Grains

11 - 1 cup cooked quinoa, brown rice, or millet

→ Fresh Vegetables and Toppings

12 - 1 cup cherry tomatoes, halved
13 - 1 cup cucumber, diced
14 - 1 cup shredded purple cabbage
15 - 1 cup baby spinach or mixed greens
16 - 1 medium avocado, sliced
17 - 1/4 cup shredded carrots
18 - 1/4 cup pitted kalamata olives, sliced
19 - 2 tablespoons toasted pumpkin seeds
20 - Fresh parsley or cilantro, chopped for garnish

→ Optional Dressing

21 - 2 tablespoons lemon juice
22 - 1 tablespoon olive oil
23 - Salt and pepper to taste

# How-To Steps:

01 - Combine chickpeas, roasted red pepper, tahini, lemon juice, garlic, olive oil, cumin, smoked paprika, and salt in a food processor. Blend until smooth, adding cold water one tablespoon at a time until reaching desired creamy consistency. Adjust seasoning to taste.
02 - Divide cooked quinoa equally among four bowls as the base. Arrange cherry tomatoes, cucumber, shredded cabbage, spinach, avocado slices, carrots, olives, and pumpkin seeds in neat rows atop the grains.
03 - Spoon a generous dollop of roasted red pepper hummus into the center of each bowl.
04 - Whisk together lemon juice, olive oil, salt, and pepper in a small bowl until emulsified. Drizzle evenly over each bowl.
05 - Garnish bowls with fresh parsley or cilantro. Serve immediately while vegetables remain crisp.

# Tips for Success:

01 -
  • The hummus tastes like you spent hours on it, but your food processor does the heavy lifting in under five minutes.
  • You can prep everything the night before and assemble in seconds when hunger strikes.
  • It's the kind of meal that feels indulgent and nourishing at the same time, no guilt required.
02 -
  • Don't skip rinsing your canned chickpeas—the starchy liquid is what makes hummus thick and pasty instead of creamy and cloud-like.
  • If your hummus breaks or looks grainy, you likely added water too fast or blended too long, a tablespoon more tahini fixes it every time.
  • Assemble these bowls right before eating if you can, the greens stay crisp and the avocado doesn't turn brown and sad.
03 -
  • Roast your own red peppers by charring them over a flame or under the broiler, the smoky sweetness tastes completely different from jarred and makes the hummus shine.
  • Keep your hummus warm rather than cold if you can, it tastes creamier and the flavors sing louder when they're not muted by temperature.
Go Back