Vegan Roasted Red Pepper Hummus (Printable)

Nutrient-packed bowls with roasted red pepper hummus, fresh vegetables, and fluffy grains.

# Components:

→ 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

→ Grains

11 - 1 cup cooked quinoa

→ 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

# Method:

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 creamy consistency. Adjust seasoning to taste.
02 - Divide cooked quinoa evenly among four bowls, creating an even foundation for each serving.
03 - Neatly arrange cherry tomatoes, cucumber, shredded cabbage, spinach, avocado slices, carrots, kalamata olives, and toasted pumpkin seeds on top of the grain base in each bowl.
04 - Spoon a generous dollop of roasted red pepper hummus into the center of each bowl.
05 - If using optional dressing, whisk together lemon juice, olive oil, salt, and pepper, then drizzle over each bowl. Garnish with fresh parsley or cilantro and serve immediately.

# Expert Advice:

01 -
  • The hummus is creamy and complex enough to feel indulgent while being completely wholefood and plant-based.
  • You can prep everything ahead and assemble bowls in minutes, making weeknight dinners feel effortless.
  • It's visually stunning—the kind of meal that makes you actually want to photograph your lunch.
  • One recipe feeds four people or gives you leftovers that taste even better the next day.
02 -
  • If your hummus turns grainy instead of creamy, you likely need more lemon juice or olive oil to help it emulsify—don't add more water, as that will only make it thinner.
  • The avocado slices brown quickly once cut, so either prepare them just before assembling or toss them lightly with lemon juice to slow oxidation.
  • Roasted red peppers from a jar work just as well as homemade ones and save you twenty minutes; this is not the place to be a purist.
03 -
  • Don't skimp on the lemon juice in the hummus—that acid is what makes it taste bright and prevents it from tasting heavy or one-note.
  • If you have a high-powered blender like a Vitamix, you can make an incredibly silky hummus in about thirty seconds, but a food processor works just fine and gives you slightly more control over the texture.
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