Vegan Roasted Red Pepper Hummus (Printable Version)

A vibrant bowl with creamy roasted red pepper hummus, fresh veggies, and hearty grains for a wholesome meal.

# Needed Ingredients:

→ 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 or 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

# 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 achieving desired creamy consistency. Adjust seasoning to taste.
02 - Divide cooked quinoa evenly among four serving bowls as the base layer. Arrange cherry tomatoes, cucumber, shredded cabbage, spinach, avocado slices, carrots, olives, and pumpkin seeds in organized sections atop the grains.
03 - Spoon a generous portion of roasted red pepper hummus into the center of each prepared bowl.
04 - Whisk together lemon juice, olive oil, salt, and pepper in a small bowl until emulsified. Drizzle evenly over each prepared bowl.
05 - Garnish each bowl with fresh chopped parsley or cilantro. Serve immediately while vegetables remain crisp.

# Expert Advice:

01 -
  • The hummus tastes restaurant-quality but takes just minutes to blend together in your food processor.
  • You can prep everything while the hummus comes together, so the whole bowl is ready in under 35 minutes.
  • It's endlessly customizable—swap grains, add roasted chickpeas, use whatever vegetables are calling to you that day.
  • These bowls are as beautiful as they are nourishing, which somehow makes eating well feel less like a chore.
02 -
  • Don't skip rinsing your canned chickpeas—that starchy liquid is what makes homemade hummus taste gummy and flat compared to the silky stuff from restaurants.
  • If your hummus seems too thick after blending, it's better to add water slowly because you truly cannot un-blend it back to thickness if you overshoot.
  • Slice your avocado right before serving and assemble the bowls just before eating, since avocado oxidizes quickly and raw vegetables release water that softens grains over time.
03 -
  • If you have access to a gas stove, roast your bell pepper directly over the flame for a few minutes until the skin blackens, then let it steam in a plastic bag—the charred flavor is noticeably deeper than oven-roasted.
  • Keep tasting your hummus as you add water because the perfect consistency is the one that makes you happy, not the one that recipes insist on.
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