I’m hardly the first person to develop a Sriracha obsession. It’s reached the point where I refuse to eat eggs without it. I need it with my rice at all times. I even put Sriracha on toasted pumpkin seeds or drizzle it over popcorn. It’s nothing like other hot sauces. It has just the right amount of heat with a touch of sweetness and acidity. And if you haven’t tried Sriracha hummus, you are seriously missing out.
I recently shared a recipe for roasted garlic white bean hummus and this is a very similar recipe with a few tweaks. I’ve made it with both garbanzo and white beans. Garbanzos will give you a more traditional, slightly gritty hummus consistency while white beans result in a smoother dip. You can serve it with chips or vegetables but I can’t lie- I’ve been known to eat it with a spoon. I’ve suggested using 1/4 cup of Sriracha in the recipe but if you love it as much as I do, go to town.
What are your favorite ways to use Sriracha?
Yields approximately 2 cups
5 minPrep Time
5 minTotal Time
- 1 (14.5 ounce) can garbanzo or cannelloni beans
- 1/2 cup tahini
- 1/4 cup extra virgin olive oil
- 1 clove garlic, minced
- 2 tablespoons fresh squeezed lemon juice
- 2 tablespoons water
- 1/4 cup Sriracha or more to taste
- Sea salt and pepper to taste
- In a food processor, puree the beans, tahini, garlic, olive oil, lemon, water and Sriracha. Season with salt and pepper to taste. Add more Sriracha if desired.