This Sriracha hummus has just the right amount of heat and amazing flavor. Enjoy it as a quick snack or an easy party appetizer!
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?
- 1 (14.5 ounce) can garbanzo or cannelloni beans
- ½ cup tahini
- ¼ 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.
Please read my full post for additional recipe notes, tips, and serving suggestions!
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