I love hummus and I love Sriracha Sauce. Put them both together and BOOM…It’s a spicier, smokier take on traditional hummus, but not so spicy that your tongue is burning afterwards.
I also find it hard to go back to store bought hummus after I started to make my own. Fresh food processor hummus taste way…way…way better than any hummus you will find on market shelves.
Here is what you need:
SPICY SRIRACHA HUMMUS
- 1 large clove garlic
- 1 16-ounce can chickpeas (garbanzo beans), drained
- 1/2 cup extra-virgin olive oil
- 1/3 cup of tahini
- 1 fresh lemon juice
- 1 1/2 tablespoons Sriracha
- 1 1/2 teaspoons salt, or to taste
- ½ teaspoon of cumin
In a food processor or blender, combine the garlic, chickpeas, olive oil, tahini, fresh lemon juice, Sriracha, cumin and salt. Puree until smooth. Adjust the seasoning with more salt if you’d like. Adjust the thickness by adding some water to thin it out. I love thick hummus so this recipe is for a thick but creamy hummus.
