Vegan Roasted Red Pepper Hummus (Printer-friendly)

Creamy roasted red pepper hummus with fresh veggies and wholesome grains in a vibrant plant-based bowl.

# What You’ll Need:

→ 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 - 2-3 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 - 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

# Directions:

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 evenly among four bowls as the base. Arrange cherry tomatoes, cucumber, purple cabbage, spinach, avocado slices, carrots, kalamata 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 bowl.
04 - Whisk together lemon juice, olive oil, salt, and pepper in a small bowl until combined. Drizzle evenly over each prepared bowl.
05 - Top each bowl with fresh chopped parsley or cilantro. Serve immediately while vegetables remain crisp.

# Expert Tips:

01 -
  • The roasted red pepper hummus tastes restaurant-quality but comes together in minutes with a food processor.
  • It's endlessly customizable—swap grains, add roasted chickpeas, use whatever vegetables are in your fridge.
  • You'll actually look forward to lunch because these bowls are beautiful enough to photograph and nutritious enough to keep you full until dinner.
02 -
  • If your hummus tastes bitter, you either used too much garlic or didn't rinse your canned chickpeas well enough—start over if possible, because bitter hummus will throw off the whole bowl.
  • Don't assemble these bowls more than a few hours ahead; the vegetables will wilt and the avocado will brown, even with lemon juice.
03 -
  • Make a double batch of hummus at the start of the week and store it in an airtight container; it lasts five days and makes weekday lunches feel effortless.
  • Keep your vegetables prepped but separate so you can assemble fresh bowls throughout the week without the vegetables sitting together and getting soggy.
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