Vegan Bell Pepper Boats with Hummus

Total time20 min

Prep time20 min

Cook time0 min

4.9

(7)

Bright, crunchy, and loaded with color, these stuffed pepper halves are the kind of dish that looks like you spent way more time on it than you actually did. The hummus is made completely from scratch — blended chickpeas, tahini, fresh lemon juice, garlic, and a touch of cumin — so you get a creamy, deeply savory base without any dairy or mystery ingredients hiding in a store-bought tub. Each pepper half gets a generous layer of that hummus, then a scatter of halved cherry tomatoes, crisp cucumber, and briny kalamata olives for a filling that hits every texture at once. A drizzle of olive oil, a dusting of smoked paprika, and a handful of fresh parsley finish things off beautifully. The whole recipe comes together with just a food processor and a cutting board, making it genuinely low-effort for a dish this impressive. It serves four and works equally well as a light lunch, a shareable appetizer, or a vibrant side that steals the table.

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Ingredients

4 servings

For the hummus

1 can (15 oz) chickpeas, drained and rinsed
3 tbsp tahini
3 tbsp fresh lemon juice (from about 1 lemon)
1 clove garlic, minced
2 tbsp olive oil, plus more for drizzling
½ tsp ground cumin
½ tsp salt
2–3 tbsp cold water, as needed

For the boats

4 large bell peppers, any color
½ cup cherry tomatoes, halved
½ cup cucumber, diced small
¼ cup pitted kalamata olives, halved
2 tbsp fresh parsley, finely chopped
¼ tsp smoked paprika

Instructions

1
Add the chickpeas, tahini, lemon juice, garlic, 2 tbsp olive oil, cumin, and salt to a food processor. Process for about 1 minute, until the mixture is roughly combined.
2
With the processor running, add cold water 1 tbsp at a time until the hummus is smooth and creamy, about 2–3 minutes total. Taste and adjust salt or lemon juice as needed.

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