Vegan Roasted Red Pepper Hummus (Printable Version)

A vibrant bowl featuring creamy roasted red pepper hummus, fresh veggies, and wholesome grains for a plant-based meal.

# Needed Ingredients:

→ Roasted Red Pepper Hummus

01 - 1 (14 oz) can 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

→ 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 - 2 tablespoons 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

# Preparation Steps:

01 - Place 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 creamy consistency is achieved. Adjust seasoning as needed.
02 - Divide cooked quinoa equally among four serving bowls as the base layer. Neatly arrange cherry tomatoes, cucumber, shredded cabbage, spinach, avocado, carrots, olives, and pumpkin seeds on top of the grain base.
03 - Spoon a generous dollop 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. Drizzle evenly over each prepared bowl.
05 - Top each bowl with chopped fresh parsley or cilantro. Serve immediately while ingredients are at optimal temperature and freshness.

# Expert Advice:

01 -
  • The hummus tastes like restaurant quality but comes together in under ten minutes, no soaking beans required.
  • It's the kind of meal that looks impressive enough to share but so easy you'll make it on random Wednesdays just for yourself.
  • Everything is customizable, so you can use whatever vegetables are at their peak in your market that week.
02 -
  • If you add the avocado more than an hour before eating, it will brown no matter how much lemon you use, so prep everything else and slice it at the last moment.
  • The hummus thickens as it cools, so if you make it ahead, it'll need a splash of water stirred back in before serving, and it'll taste even better the next day as flavors meld.
03 -
  • Roast your own red peppers by charring them over a flame or under the broiler, then steaming them in a covered bowl—the flavor depth is worth the five extra minutes.
  • Make a double batch of hummus and use it for snacking, spreading on toast, or thinning into a dressing all week long.
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