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.
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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 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!