Hummus BBQ "Rib" Skewers

Plan for: 20 minutes
Yield: 6 servings

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Roasted Red Pepper Hummus BBQ Sauce:

  • In a blender add: ¼ C HOPE Red Pepper Hummus
  • ½ C Ketchup
  • ½ tsp of — chili powder, onion powder, garlic powder, paprika
  • 1 ½ tablespoons of apple cider vinegar
  • 1 tsp tomato paste
  • 2-3 dashes of liquid smoke (optional) blend until smooth

For the skewers:

  • 2 8 oz packages of tempeh, cut into bite-size cubes
  • Red Onion
  • Bell Peppers
  • Cherry Tomatoes


  1. Make the Roasted Red Pepper BBQ sauce: place all ingredients in a blender and blend until smooth.
  2. In a medium bowl, pour the BBQ sauce over the tempeh cubes and marinate for 30 min or overnight in the refrigerator
  3. Assemble the skewers alternating between vegetables and tempeh. If using wooden skewers be sure to soak 30 min before using.
  4. To Grill: Cook over medium high heat for 8-12 min until lightly charred, flipping halfway through. Brush with additional BBQ marinade before and after cooking.
  5. To Bake: Place the skewers on a baking sheet and bake in a preheated 400 degree oven for 12-15 min, turn halfway through for an even cook. If additional browning is desired, turn to the broil setting for a few minutes (watch closely so it doesn’t get too dark). Remove from oven and brush with additional marinade.

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