Sriracha Hummus

There’s no better snack than sriracha hummus. You’ be scarfing down this addictive, spicy, healthy snack so quickly you’ll have to make twice as much.

Put It On Everything!

Sriracha goes good with everything, except for coffee.  Seriously, I tried.  Ok I didn’t put it IN my coffee but I had it with eggs and it was terrible mixed with the flavor of the brown stuff.  So one day, during a particularly ravenous fridge raid, I had store bought Sabra hummus, some pita, and a bottle of the Rooster Sauce.  Put them together and the outcome is fabulous.

Here is a recipe adapted from one I found online for Sriracha Hummus.   Believe me, this stuff is like crack.  I make it weekly and it disappears in a day.  It calls for 1/2 of a cup of Sriracha, but feel free to add more, or less if you’re a wuss.

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Sriracha Hummus

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Author Matthew Cetta

Ingredients

• 1 28 oz Can of chickpeas rinsed and drained or 8 oz of dried chickpeas soaked overnight
• 3/4 Cup Tahini
• 1/4 Cup Sesame Oil
• ½ Cup Extra Virgin Olive Oil
• Juice of 2 Lemons
• 2 Cloves Garlic – Pressed
• 1/2 Cup Sriracha
• ¼ Teaspoon Salt
• ¼ Teaspoon Freshly Ground Black Pepper

Instructions

1. Combine all ingredients In a food processor and puree until it becomes a nice paste.
2. Add water by the tablespoon if hummus is too thick.
3. Transfer to a bowl and garnish with more sriracha.

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