Roasted Red Pepper and Black Bean Hummus Bowls combine a few lunchtime favourites in one delicious bowl! With a thick layer of homemade spicy hummus, topped with tortilla chips and fresh veggies, corn and black beans, you get the benefits of a salad and a dip all in one bowl!
I don’t know about you, but in my world, hummus for lunch happens on a regular basis. It’s perfectly filling with veggie sticks, pretzels or seeded crackers, and it makes a delicious spread on sandwiches, wraps or burgers! I make a batch almost every Sunday for my hubby to take to work during the week. And any time we have friends or family over, a bowl of hummus for dipping is sure to be on the menu.
It’s also a delicious and healthy way to get veggies and plant-based proteins into your diet!
Perhaps the best thing about hummus is that there are so many varieties to choose from, and when you make your own from scratch, the options for ingredients are almost endless.
Tips for experimenting with homemade hummus recipes
- Chickpeas are usually a staple in hummus, but you can also use other peas and beans such as black beans, white beans or edamame. These all provide a great base and creamy texture.
- Tahini is another staple, but occasionally I will sub in a bit of sunflower seed butter, and I may get adventurous some day soon and try some sweeter nut butters. Stay tuned!
- For added nutrition and a pop of colour, I like to blend greens into the hummus, such as arugula, spinach or kale. You can also blend in other veggies such as roasted peppers or beets.
- In terms of liquid, I usually add lemon juice, water and oil, but some vinegars and lime juice work too. The amount of liquid you add will also change your texture, so if you prefer a thicker hummus, add less liquid.
- Salt and garlic are a must for me, and you can totally mix it up with herbs and spices. Try blending in some fresh cilantro and parsley, or heat things up with some crushed red pepper flakes, smoked paprika or cumin!
Now that you have some tips for making homemade hummus, we can focus on these Roasted Red Pepper and Black Bean Hummus Bowls.
This hummus has been on repeat in our house lately, and one of my favourite ways to enjoy it is as a loaded lunch bowl. I just pile on the toppings and it quickly goes from a snack to a hearty lunch!
This recipe was actually inspired by the latest edition of Clean Eating Magazine. They did a spread on taking your hummus up a notch and making hummus bowls. I just thought it was a brilliant idea, so I gave it a try!
These bowls are easy to assemble, and you can really load them up with whatever toppings you like. For this particular bowl, I added arugula, diced tomatoes, corn, black beans and baked tortilla chips. I usually add way more greens and tomatoes, but I wanted the photo to show the hummus. Feel free to pile on the veggies!
Some other delicious toppings you could try include peppers, onions, micro greens, nuts or cheeses. Whatever you would use for salad toppings would totally work here.
I hope you’ll find a reason to create some hummus bowls this summer! And if you make these Roasted Red Pepper and Black Bean Hummus Bowls, be sure to let me know in the comments below.
If you’re looking for other hummus recipes, be sure to check out the following:Print
Roasted Red Pepper and Black Bean Hummus Bowls
Roasted Red Pepper and Black Bean Hummus Bowls include a thick layer of homemade spicy hummus, topped with tortilla chips and fresh veggies, corn and black beans. You get the benefits of a salad and a dip all in one bowl!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 bowls 1x
- Category: Lunch; Snack
Roasted Red Peppers:
- 1 large red bell pepper, sliced
- 1/2 tbsp extra virgin olive oil
- 1/4 tsp crushed red pepper flakes
- 1/8 tsp kosher salt
- 1/8 tsp black pepper
Black Bean Hummus:
- 1–540 ml can of black beans, no-salt added, drained and rinsed
- 1/2 cup tahini
- Juice from one medium-sized lemon
- 2 cloves garlic, chopped
- 1 tbsp extra virgin olive oil
- 1 tsp kosher salt
- 1/4 tsp crushed red pepper flakes
- Arugula (or other greens)
- Cherry tomatoes, halved
- Black beans (you can reserve a spoonful or two from the hummus recipe)
- Grilled or canned corn
- Sliced peppers
- Chopped onion
- Tortilla chips
- Drizzle of olive oil
- Sprinkle of crushed red pepper flakes
- For the roasted red peppers: Pre-heat the oven to 400 degrees. Toss the red pepper slices with the oil, red pepper flakes, salt and pepper. Place on a baking sheet lined with parchment paper and roast for 25-30 minutes. Remove from oven and let cool slightly.
- For the black bean hummus: Add all the ingredients and the roasted red peppers to a food processor and process on high until creamy. You may need to stop a few times to scrape down the sides of the food processor.
- Assemble the hummus bowls: Divide the hummus into 4 small bowls and layer on the desired toppings.
- This recipe was adapted from Clean Eating Magazine‘s recipe for hummus bowls, as it appeared in the June 2018 edition.
Keywords: hummus; roasted red pepper, black beans