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Up close view of a bowl of black bean hummus loaded with veggie toppings.

Black Bean Hummus Bowls

  • Author: Leanne
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Yield: 4 bowls 1x
  • Category: Lunch
  • Method: Food Processor
  • Cuisine: American
  • Diet: Gluten Free

Description

Black Bean Hummus Bowls start with a thick layer of homemade spicy hummus made with black beans and roasted red peppers, and topped off with a pile of fresh veggies and tortilla chips. They’re dairy-free and gluten-free, and make a great addition to your meal prep routine.


Scale

Ingredients

For the roasted red peppers:

  • 1 large red bell pepper, seeded and sliced
  • 1/2 tablespoon extra virgin olive oil
  • 1/4 teaspoon crushed red pepper flakes
  • 1/8 teaspoon kosher salt
  • 1/8 teaspoon ground black pepper

For the hummus:

  • 1 can (540 ml) black beans, no-salt added, drained and rinsed  (reserve 3 tablespoons for the topping)
  • 1/2 cup tahini
  • 1 lemon, juiced
  • 2 cloves garlic
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon kosher salt
  • 1/4 teaspoon crushed red pepper flakes

Toppings:

  • 1 cup grape or cherry tomatoes, halved
  • 1/2 cup corn (canned or fresh)
  • 1/2 cup diced red onion
  • 1/2 cup chopped cucumber
  • 1/4 cup sliced olives (black or green)
  • 3 tablespoons black beans (reserved from the hummus recipe)
  • 2 cups gluten-free tortilla chips

Instructions

  1. Roast the red peppers: Pre-heat oven to 400F and line a baking sheet with parchment paper. Toss the red pepper slices with the oil and seasonings, and arrange skin side up on the baking sheet. Roast for 20-25 minutes, or until they start to char and blister. Remove from oven and let cool slightly.
  2. Prepare the black bean hummus: Add the roasted red peppers and all of the hummus ingredients to a food processor bowl and process on high until creamy. You will need to stop a few times to scrape down the sides of the food processor.
  3. Assemble the hummus bowls: Divide the hummus into 4 bowls and layer on the toppings. Cover and store in the refrigerator, and enjoy within 2-3 days.

Notes

  1. You can use more or less toppings to suit your hunger level. I usually add spinach or arugula, and more veggies than pictured here, but I wanted the photos to show the hummus.
  2. Other topping options include avocado, green peppers, green onions, zucchini, carrots, micro greens, nuts, seeds, quinoa or lentils.
  3. If you’re not going to enjoy these bowls within 2-3 days, just store the hummus separately and add the toppings when ready to eat. The hummus will last for 4-5 days in the refrigerator.
  4. Be sure to check out the FAQ as well as the tips and substitutions section above the recipe for more detailed advice and suggestions for making this recipe.

Recipe inspired by Clean Eating Magazine.

Keywords: hummus bowls, hummus lunch ideas