Sriracha Hummus
- Sriracha Hummus
- Recipe
- Ingredients
- Instructions
Quick, healthy and super easy to make in just 10 min from start to finish! So creamy, velvety and rich – way better than store-bought!
If you haven’t tried making homemade hummus, you’ll be shocked just how easy it really is.
I kid you not. With the help of a food processor, all you need is 10 min from start to finish. There’s no dicing or chopping here.
The biggest struggle here is opening the canned garbanzo beans. Other than that, you can throw in the rest of the ingredients right in, pulse and add more liquid as needed until the desired consistency is reached.
You can choose to make it chunky or extra smooth. It’s up to you! But don’t be shy with the Sriracha here. It’s the shining ingredient, giving you just enough of that Asian heat in all of this velvety, creamy glory.
This can also be kept in the fridge for up to one week so you can easily double or triple the recipe for parties and game day.
When you are ready to serve, you can garnish with a drizzle of sesame oil and extra Sriracha. Because at the end of the day, there’s no such thing as “too much” Sriracha.
Recipe
Yield: 8 servings
Prep: 10 minutes
Total: 10 minutes
Ingredients
Instructions
1. Add garbanzo beans, lemon juice, Sriracha, sesame oil, garlic, cilantro, cumin, paprika and salt in the bowl of a food processor.
2. With the motor running, add olive oil in a slow stream until emulsified.
3. If the mixture is too thick, add reserved garbanzo beans liquid, 2 tablespoons at a time, until the desired consistency is reached.
4. Store in an airtight container in the refrigerator for up to 1 week.
