Roasted Red Pepper and Black Bean Hummus Bowls

Overhead view of a Roasted Red Pepper and Black Bean Hummus Bowl on a wooden surface next to a blue napkin.

5 from 4 reviews

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!



Roasted Red Peppers:

Black Bean Hummus:

Optional Toppings:


  1. 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.
  2. 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.
  3. Assemble the hummus bowls: Divide the hummus into 4 small bowls and layer on the desired toppings.


  1. 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