This quick and easy sriracha hummus with fresh garlic is so easy to make at home. With just 5 minutes and few ingredients, you can have the best spicy hummus dip for fresh vegetables, crackers or chips!
This post was originally published in April 2018 and has been updated for content.
I have always been a fan of hummus, but in recent years, I have learned that homemade hummus is so easy to make and twice as delicious as the store bought stuff. There are endless flavor combinations, plus it's typically gluten free and vegan and great for keeping in your fridge for a quick snack.
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🌶 Ingredient notes
- Chickpeas - Also referred to as garbanzo beans, these beans are from the legume family and a key ingredient in hummus. This quick recipe uses canned chickpeas, however, dried chickpeas may also be used. Make sure you cook dried chickpeas before using them for hummus.
- Tahini - Tahini is creamy paste made from sesame seeds that has a strong earthy flavor that gives hummus its extra creamy texture.
- Sriracha - The spicy flavor comes from Sriracha which is a type of hot chili sauce that is used in a lot of asian dishes. Depending on your desired level of spiciness, this can be adjusted or omitted to suite your taste buds.
🥣 Step by step instructions
First, combine all of the ingredients in a food processor or high powered blender. Blend ingredients on high to your desired consistency, stopping halfway to scrape down to ensure everything is well combined. If the hummus is too thick, a little bit more lemon juice or olive oil can be added to thin it out.
Place finished hummus in a serving bowl and drizzle with a little bit of olive oil and sriracha for garnish. Serve with your favorite, chips, crackers or fresh vegetables.
⭐ Expert tips
- A medium lemon generally yields between 3-5 tablespoons of lemon juice. I recommend adding the juice of one lemon and then pureeing the hummus. If the hummus is too thick, add the juice from the second lemon and more olive oil if needed.
- This hummus can be blended to your desired consistency. If you like your hummus super smooth, it's best to use a high powered blender or food processor. If you like your hummus a little chunkier, then just pulse the ingredients.
🥡 Storage instructions
This hummus will keep in an airtight container in the fridge for about 3-4 days. It can also be stored in the freezer for up to 3 months. Thaw frozen hummus in the refrigerator for about 24 hours. Stir or blend thawed hummus to make it creamy again, if needed.
🧀 More snack recipes
If you loved this recipe for spicy sriracha hummus, check out these other snack recipes that I know you will love too!
Don't forget! If you make this recipe, be sure to leave a comment and give it a rating. I love to hear from each and every one of you! Tag me on Facebook and Instagram as well! It makes my day to see all of your photos of the food you have made.
📖 Recipe
Easy Spicy Sriracha Hummus
Ingredients
- 15.5 ounces canned chickpeas rinsed and drained (approximately 1.75 cups)
- 1-2 medium lemons juice only (see note below)
- 2 Tablespoons tahini
- 1 Tablespoon chopped garlic approximately 3 cloves
- 2 teaspoons ground cumin
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- 2 Tablespoons olive oil plus extra for garnish
- 1 teaspoon Sriracha plus extra for garnish
Instructions
- Combine all of the ingredients in a food processor or blender and blend to combine all of the ingredients. Scrape down the sides and continue to blend to the desired consistency.
- Place hummus in a serving bowl and drizzle with extra olive oil and sriracha if desired.
Notes
- A medium lemon generally yields between 3-5 tablespoons of lemon juice. Add the juice of one lemon and then puree the hummus. If the hummus is too thick, add more lemon juice and/or olive oil.
- This hummus can be blended to your desired consistency. For super smooth hummus, it's best to use a high powered blender or food processor. For chunkier hummus, pulse the ingredients slowly until the desired consistency is achieved.
- This hummus will keep in an airtight container in the fridge for about 3-4 days. It can also be stored in the freezer for up to 3 months. Thaw frozen hummus in the refrigerator for about 24 hours. Stir or blend thawed hummus to make it creamy again, if needed.
Oscar says
Adding sriracha to this recipe was over the top delicious. Great idea.
Amanda says
The perfect amount of zip!
Freya says
This was such a great recipe and a change from the usual hummus!
Amanda says
Thanks Freya!
Megan Ellam says
Yum! This looks delicious! Can’t wait to try it out!
Amanda says
Thank you, I hope you enjoy it!
Alexandra says
Love this hummus - it has such a wonderful, vibrant flavour!
Amanda says
Thank you so much!
Marcellina says
Excellent recipe! My family loved this!
Amanda says
Thank you so much, I'm glad you enjoyed it!
Kayla DiMaggio says
This sriracha hummus is amazing! I love the spiciness of it and it pairs so well with red bell peppers!
Amanda says
Thank you so much!
Anaiah says
Oh my goodness, I am such a lover of hummus and am all about sriracha! I seriously can't believe I never tried this before. Loving this garlic sriracha recipe. It's the perfect combination of flavors!
Amanda says
Thank you, I'm so glad you liked it!
Agnieszka says
This hummus is absolutely delicious! It's truly addicting, especially if you like sriracha!
Amanda says
Agreed! Thank you!
Sunrita says
This is delicious and so easy to put together.
Amanda says
Thank you!
Jeri says
I love homemade hummus so I couldn't wait to make this recipe! I loved the spiciness from the Sriracha sauce, yum!
Amanda says
Thank you so much!