I never really understood why people say that chocolate is better than sex. Chocolate? Chocolate?! No ma’am. If any food is even going to come close, it’s gonna be this sriracha hummus.
Okay, so maybe I’m just not a chocolate person.
Anyway, I don’t know why I hadn’t put two and two together before or why no one has told me to try this, but sriracha + hummus = heaven. Add an egg, stuff it into a pita, and you’ve got the best damn breakfast sandwich on the planet.
The end.
Sriracha Hummus
Sriracha Hummus
Sriracha hummus is a fun, spicy twist on the creamy traditional chickpea dip.
Servings 5Ingredients
- 1 15oz. can chickpeas ($1.29)
- 2 Tbsp olive oil ($0.28)
- 1/4 cup lemon juice ($0.22)
- 1/4 cup tahini ($0.81)
- 1 clove garlic ($0.08)
- 1/2 tsp salt ($0.02)
- 1/8 tsp ground cumin ($0.02)
- 2 Tbsp Sriracha (about) ($0.24)
Instructions
- Drain the chickpeas and add to a food processor along with the olive oil, tahini, lemon juice, garlic (whole is fine), salt, and cumin. Process until smooth, adding water or more olive oil as needed. I usually add 1/4 – 1/2 cup water, but you can olive oil for a creamier hummus.
- Start with 1 Tbsp of sriracha and add more to your liking. I like it hot so I added about 2 Tbsp.
See how we calculate recipe costs here.
Nutrition
Serving: 1ServingCalories: 254.08kcalCarbohydrates: 24.16gProtein: 9.26gFat: 14.72gSodium: 693.72mgFiber: 7.56g
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For the original plain hummus recipe and three other flavors, check out the original post.
I also can’t wait to try it on my grilled vegetable and hummus pizza!
This recipe is just freakin’ delicious. Thank you so much!
I made several different kinds of hummus for my daughter and her family (they have a new baby so food needs to be high calorie, easy to grab) that were all enjoyed in their early baby days. Now they need a ‘refill’ so I’m looking for different types to add to the others they already liked. I am making your Sriracha (so far, Baby can handle Mama eating spicy foods within reason) and they love good, clean food so I know they will love this. I used my Instant Pot to cook a big batch of garbanzos in preparation of a big meal-prep day for them. It only throws off recipes like yours a little bit because the ratio is a bit different. Sure wish I had some Poblanos on hand, that recipe looks so good. Do you think I could safely sub in some home canned Hatch chilis that aren’t too spicy?
Absolutely! That would be delicious. :)
I have never tasted this food, but when I see the photo I think I am interested to eat that. The serving is nice.
I love roasted red pepper hummus, and I had one left that needed to be used, so I roasted it and threw it into this hummus. It turned out so good!!
I brought back some honey tahini from Greece and used this for the sriracha hummus. Amazing!
I just found that if you roll the chick peas in a towel before placing in the blender, it peels off the skins and makes the hummus much more smooth and creamy.
Made this today and it turned out awesome. I don’t think I can ever justify buying hummus from the store again!
We LOVE your site. You have such a commitment to good taste. I mean why else would you eat . . .
It is because of your commitment that I share this. We made your hummus recipe and it tasted really good, but then we made this hummus recipe http://www.bonappetit.com/recipe/israeli-style-hummus and it was the consistency that trumped your recipe. So if you combined the two recipes it really does make the perfect hummus.
Everyone loved this humus! The second time I made it I added a couple tablespoons of cream cheese and it was even more amazing!
OMG Huy Fong is in the picture. lol. You’re overpaying, then! You can get it on Amazon for 13 cents/oz and I’ve gotten it cheaper before. Hadouken!
I guess you don’t use Huy Fong, ’cause there’s no way that comes out to 24 cents for 2 tablespoons.
This was without a doubt the best hummus I have ever tasted!
I used 4 cups slow cooked garbanzo beans (I doubled the recipe) and left out the cumin. This hummus was out of this world delicious. I’ll be making this with and without sriracha sauce indefinitely. I spread it inside of some homemade whole wheat pita and it was fantastic.
I saved this recipe over a year ago and just got around to making it. So, so delicious and easy to make…I don’t think I’ll ever eat store-bought hummus again!
I just made this recipe last night and it is fantastic! I used the full 2 Tblsp sriracha and it was perfect :)
Thanks so much for sharing this. I have been looking for new vegetarian recipes and I am excited to try some more from this site :)
Lovely Recipe you have shared.. thanks for sharing.. Made the similar recipe of “Hummus” try to visit my place when time permits .. Recipes Passion love to have your feedback; just visiting..
Happy blogging have a good day.. dear :)
Quick and cheap (minus the tahini) and tasty. Discovered my food processor died once i had all my ingredients in its bowl, so I moved everything to my blender and success. I don’t know if it is supposed to be implied in the directions, but I blended in the sriracha after initially blending the step 1 ingredients together for a bit.
I’ve kept quiet, but really, this is AMAZING. I’m thinking up a hundred different excuses to eat it, totally stuffing myself! Many thanks from one of your usually silent followers. :)
This is awesome! However, being a new Sriracha fan, I apparently bought a non-spicy version. I used it anyway and the hummus was amazing, just not spicy. Great recipe that I have made twice now (in the same week). I’m looking forward to trying many more of your recipes. Thank you!!
Made this tonight for a beer and games night and it was a big hit! And I ended up using more the 2 tblspoons of sriracha and it wasn’t too spicy for my friends! I love your blog, thank you!
I love hummus and sriracha alot. I could add it to literally anything but never thought about combining them together. this is certainly being bookmarked :)
Well….maybe a Christmas present for youself ?theoatmeal.com/quiz/sriracha_addict
Liz – I keep saying that I’ll cook up some dry garbanzos, since I cook most of my other beans from dry, but have yet to do so. I’m sure it would taste much better (more fresh tasting), although it might need a little more salt.
do you ever use dried chickpeas?
Wow, this looks awesome! I really like your site by the way. It is really rare that you find a recipe blog where you literally want to try EVERY recipe. Thanks so much!
Mary Ellen
This was freakin’ AHMAZING!
Thank you for the recipe. I just made this and it is awesome! :)
Best. Dip. EVER.
That is all. :)
OMG, this stuff is delicious. It reminds me so much of roasted red pepper hummus except it’s yummier and cheaper, haha! I was trying to add some more protein to my late snack so I’d get more full so I added a heaping spoonful of Fage 0% Greek Yogurt into my approx. 2 tbsp hummus. Very delicious! I imagine you could get the same flavor with sour cream if you didn’t have greek yogurt on hand and it makes it really creamier too. I am definitely going to make some sort of x layer dip with my new combination, this blows refried beans outta the water, seriously.
This was amazing! I love hummus and sriracha and in this case the sum is greater than the parts. My only issue was a crappy lemon that was all rind and very little juice, so next time I’ll keep an extra lemon on standby.
To ElizabethMD Jewelry: if you can’t find tahini you can easily make it yourself. Homemade tahini is tastier and much cheaper to make than store-bought. It consists of sesame seeds and olive oil….that’s it. I wish I could give you exact measurements, but I can’t. I spread about a 1/4 inch layer of sesame seeds on a small cookie sheet and toast them until they are golden and shiny (about 7-8 minutes). Then I pop them in the food processor and blend in olive oil until it’s the consistency of a loose peanut butter.
Looks really yummy!Thank you for the recipe!
I’ve made this a few times now and most recently I replaced the chick peas with white beans which have no fat. You really can’t taste the difference! My boyfriend loves it too.
Made this tonight and LOVE it! Thank you for the recipe!
Beth, you are such an inspiration.. today I made hummus with cucumber and pureed it all together and then stirred in some finely chopped cucumber. GOOD! Also made a batch with jalapeno stuffed green olives and added a bit of wasabe paste. OMG! That is becomeing my lunch or dinner with a bunch of veggies to dip!
I always make sriracha hearts on top of my food, too! Love this :)
Tahini can be purchased through Amazon.com .. I got some dried garbanzo beans and tahini from them. Reasonable prices.
This looks delicious!! I’m totally making it this week.
And while I don’t particularly love chocolate, one of my favorite snacks is nutella and sriracha on toast. I’m being completely serious.
Natalie – about 5-7 days :)
Beth- How long can I keep this hummus in my fridge?
Oh yes please!
ElizabethMD try makng your own.
http://greek.food.com/recipe/homemade-tahini-73859
@ Sherrie – glad you tried the Sriracha hummus/popcorn combo and liked it!
I need to make this for my boyfriend. I’m not a huge hummus fan, but he likes it, and loves sriracha!
Nice pics! I love the contrast of blue with the red tones.
You had me at sriracha …
As always will have to try this recipe too. Did you know that when someone asks for a good food site, yours is the first one I send them to? YOU are my “Foodie Guru”.
I’m not a chocolate person either and I always think to my self, if you think chocolate is better than sex, you’re doing it wrong! LMBO
Kay Johnson
andtheniateit.com
Made it. Delicious! Dipped popcorn in it too… surprisingly delicious and filling. Definitely making this again.
I love Sriracha, can’t wait to eat this!
I have a similar recipe but instead of sriracha a blend the hummus with one pepper (and a tbsp of adobo) from the can of chipotle peppers in adobo – Deelish!
Also, instead of adding water to my hummus, I reserve some of the chikpea juice from the can and add that in as needed for added smoothness without diluting the chikpea flavor.
Beth:
Sriracha hummus and popcorn is actually my favorite snack. Yes, you heard me right — hummus and popcorn. People always snicker when they think of dipping popcorn into hummus … until they try it. The crunch of the popcorn combined with the silky texture and spicy flavor profile of the hummus is to die for! Plus, it’s healthy (I, too, substitute either reserved chickpea juice or water for some of the olive oil), it’s delicious, and it will fill you up. I urge you to give it a try; I have the feeling Sriracha hummus and popcorn might become your favorite snack, too.
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Is there anything I can substitute the tahini with? I would LOVE to make this, but no where near us sells tahini.
I’ve heard of peanut butter being substituted, but if that’s too strong, I would suggest almond butter since it is milder.
I had a hard time finding tahini at first too. But, it turns out I had been looking in the wrong section. At my local groacery store, Kroger, tahini can be found in the natural/organic section.
Good luck!
You can easily make tahini at home. In a food processor, combine sesame seeds + olive oil + salt. Done. Super simple, and much cheaper than ready-made from the store.
Greatest dip recipe idea of all time? It might be, as this sounds so unbelievably good. I will for sure have to try adding sriracha next time I make a batch of homemade hummus.
My husband (who is a sriracha addict) will adore this!
Mal @ The Chic Geek
Ohhhh crap. That’s what I thought when I read this. My mouth is already watering.
And I AM SO GLAD TO FINALLY FIND SOMEONE WHO DOESN’T CRAVE CHOCOLATE. Sriracha hummus is near godliness imho, whereas chocolate hardly gets a glance from me. I also like Hot Cheetos (sorry, unrelated).
I’m not alone! I have never understood the obsession with chocolate. Give me chips and cheesy poofs over chocolate any day.
That looks fantastic! I love anything with sriracha. I like to mix hummus with rice and red beans. I will def mix all three using using your hummus recipe. MMmmmmm.