Vegan Roasted Red Pepper Hummus (Printable Version)

Creamy roasted pepper hummus bowls with fresh vegetables, grains, and wholesome toppings for a satisfying Mediterranean-inspired meal.

# 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 (or brown rice or millet)

→ Fresh Vegetables & 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 completely smooth, adding cold water one tablespoon at a time until desired creamy consistency is reached. Adjust seasoning to taste.
02 - Divide the cooked quinoa evenly among four bowls, spreading it across the bottom to create a substantial base for the Buddha bowls.
03 - Organize the cherry tomatoes, cucumber, shredded cabbage, spinach, avocado, carrots, and olives in neat sections over the quinoa. Distribute ingredients evenly among all bowls for consistent portions.
04 - Place a generous portion of roasted red pepper hummus in the center of each bowl. Sprinkle toasted pumpkin seeds over the top and finish with fresh chopped parsley or cilantro.
05 - Whisk together lemon juice, olive oil, salt, and pepper. Drizzle the dressing over each bowl just before serving to maintain optimal texture and freshness.

# Expert Tips:

01 -
  • You can prep all components ahead and assemble in minutes for busy weekdays
  • The roasted red pepper hummus doubles as a spread for sandwiches or wraps all week
  • Every bowl feels like a restaurant meal but costs a fraction of the price
02 -
  • The hummus keeps for 5 days in the refrigerator and actually tastes better on day two
  • Don't skip toasting the pumpkin seeds, that tiny step transforms them from plain to crave worthy
03 -
  • Roast several red peppers at once and freeze the extras for future batches
  • Season your quinoa cooking water with salt and a bay leaf for extra depth
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