Girls Who Eat's Jamie Koll is sharing her favorite Pulp Chips dip pairing recipe of all: 

Roasted Red Pepper Hummus (vegan, gluten free, sugar free)

1 can chickpeas
¾ cup roasted red peppers
2 tbsp tahini
1 tbsp lemon juice
1 garlic clove
¼ tsp smoked paprika
½ tsp salt
2 tbsp water

red pepper hummus recipe vegan dairy free


  1. Preheat the oven to 375 degrees and line a baking sheet with parchment paper.
  2. Place the red peppers on parchment paper, skin side facing up. Cook for 30 minutes or until the skin is charred.
  3. Remove the peppers from the oven and let cool. Peel the skin off the peppers with your hands.
  4. Drain and rinse the chickpeas well.
  5. Place all of the ingredients into a food processor or high speed blender and blend until smooth (1-2 minutes).
  6. Remove from the blender, place in a bowl, and enjoy with veggies or chips!

See our full founder interview with Girls Who Eat's Jamie Koll below: