Spicy Sriracha Hummus Recipe
This spicy sriracha hummus recipe is made with fresh garlic and 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!
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.
Nutrition
Serving: 2TablespoonsCalories: 109kcalCarbohydrates: 10gProtein: 4gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 314mgPotassium: 130mgFiber: 3gSugar: 1gVitamin A: 22IUVitamin C: 8mgCalcium: 35mgIron: 1mg
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