Sriracha Hummus

If you have ever eaten a single meal with me, then you know that I like things spicy. Like cover-everything-with-hot-sauce-until-it's-almost-unrecognizable spicy. My hot sauce of choice? Sriracha by Huy Fong. You know the one. The bright red one with rooster and green cap. So in honor of the third wheel at my dinner table, I have decided to dedicate a week's worth of recipes to my favorite hot chili pepper sauce. Today I am featuring a hummus recipe with a twist; Sriracha. It has a hint of spice, but the roasted red bell pepper cuts through the spice with it's sweet character. Serve up with some crudités or some pita chips and you have a party going on! Ps. did I mention that this is vegan and gluten-free?! Double win!

Sriracha Hummus

Ingredients:

• 1 14.5-oz can garbanzo beans/chickpeas
• 2 tbsp. tahini
• 3 cloves garlic
• 1 tbsp. lemon juice
• 2 tbsp. Sriracha hot sauce
• 1/2 cup jarred roasted red pepper
• 1/2 tsp. cumin
• 3/4 tsp. smoked paprika
• 1/4 tsp. cayenne pepper
• 3/4 tsp. Sriracha sea salt
• 2 tbsp. olive oil

Start by draining the chickpeas and reserving the drained liquid. Pour the beans and 1/2 cup water into a small sauce pan and heat over medium heat on the stove until they begin to simmer. Cook for another minute.

Remove from the heat and drain. Once the beans have cooled off enough to handle by hand, begin to lightly squeeze each individual bean, until the clear outer skin slides off. Discard the skins and keep the beans in a separate bowl. Continue to do this until all of the beans have been shed of their grainy shell.

In a food processor, add the tahini and whip for 2 minutes until light and creamy. Add in the garlic, lemon juice, Sriracha, roasted pepper, cumin, paprika, cayenne, and Sriracha salt. Pulse until combined.

Add in the shelled garbanzo beans 1/3 cup at a time, pulsing until smooth between each addition. Once all have been added, turn the food processor on and add in the olive oil in a steady stream.

To get a thinner consistency, add some of the reserved liquid from the garbanzo beans 1 tbsp. at a time until you have reached your desired consistency. Refrigerate until cold for 2 hours before serving. Can last up to 1 week in the fridge in an airtight container.

This post is not sponsored in any way by Sriracha, but based solely on my opinion and preferences.