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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!

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Ingredients

Roasted Red Peppers:

Black Bean Hummus:

Optional Toppings:

Instructions

  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.

Notes

  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