Hot summer days call for the perfect blend of salty and sweet to beat the heat. This Roasted Red Pepper Hummus is a year-round staple that is an even better poolside dipper with our Sweet Potato chips.

Sweet, salty, and crunchy sweet potato chips are the perfect pair for roasted red pepper hummus!

Not only is this simple hummus recipe super delicious, the vibrant orange hues that the roasted red pepper brings to the dip is droolworthy! Paired with the sweet, salty, and crunchy Sweet Potato chip, we’ve got a winner for all of your summer parties.

Smooth and creamy homemade roasted red pepper hummus is your new favorite snack.

If possible, try your best to use dried chickpeas that have soaked overnight. While canned chickpeas work in a pinch, the nuttiness and texture of the extra step that dried chickpeas require is totally worth it. Totally forgot to give them a soak last night? You can cheat and cook them on the stove dried for about 2 hours and get the same result.

Dip it good. Sweet Potato chips and roasted red pepper hummus are a way better pair.


Roasted Red Pepper Hummus

  • prep: 15 minutes (+overnight soaking)
  • cook: 25 minutes
  • servings: 4


1 ¼ cups dried chickpeas

2 red bell peppers

1 tsp baking soda

1 cup plus 2 Tbsp light tahini

2 Tbsp freshly squeezed lemon juice

3 cloves garlic, crushed

1 ½ tsp salt

1 bag Way Better Snacks Sweet Potato Corn Tortilla Chips


Soak the chickpeas overnight (at least 8 hours) in enough water to let them double in size.

When you’re ready to make the hummus, preheat the oven to 450F and line a baking sheet with parchment or foil. Cut the bell peppers in half, removing the stem and seeds. Place cut-side-down on the prepared sheet. When the oven is preheated, bake the peppers for 25 minutes, or until significantly charred.

While the peppers are baking, drain the chickpeas and combine them with the baking soda in a large saucepan over medium heat. Stirring constantly, cook for 3-4 minutes before adding 6.5 cups of fresh water.

Bring the water to a simmer, then let the chickpeas cook for 25-40 minutes, or until very soft. Depending on your soak time and bean age, this time will vary.

When the peppers are done baking, remove them from the oven, transfer to a bowl, and cover with a plate or other lid for 10 minutes. After 10 minutes, use your hands to remove and discard the skins. If the peppers are too hot, wait until they are cool enough to handle.

When the chickpeas are done, drain them and add them to the food processor with the rest of the ingredients, including the peppers.

Serve with Way Better Snacks Sweet Potato Corn Tortilla Chips.

More Recipes You May Enjoy