I find that people either love or hate hummus. Well, for that matter, I find that people either love or hate chickpeas. Sriracha, however, is another story. I run into people who have tried it and love it, who have tried it and hate it, and who have never heard of the deliciousness that is sriracha. For those not in the know, sriracha sauce is a Thai hot sauce made from chili peppers, garlic, salt, vinegar, and sugar. It leaves a warm feeling in your mouth, but isn’t overpowering like other hot sauces. I call it “Thai ketchup,” but I know that isn’t quite accurate.
So what do sriracha, and hummus and chickpeas all have in common? This sriracha hummus recipe. Now, I should warn you that my hummus does not contain tahini. I don’t find that this hummus needs tahini, and is fine when it’s just chickpeas, olive oil, garlic, and sriracha. Feel free to omit the sriracha if you like, but you’ll really be missing out (and you may have to add a touch more olive oil). Hummus is easy to make, involving pouring a few things into the bowl of a food processor and pureeing it into a paste. I like to serve this with warm pita bread or cut up veggies as a snack.
- 2 15 oz. cans chickpeas, drained and rinsed until no foam appears
- 4 Tbsp. olive oil
- 3 cloves garlic, minced
- 4 Tbsp. sriracha hot sauce (or more, to taste)
- 1 tsp. salt
Put all ingredients except olive oil into the bowl of a food processor fitted with a steel blade.
Puree until chickpeas start to become mashed.
Add olive oil with the processor running, in a slow steady stream.
Puree until desired consistency is reached.
Makes 10 1/2 cup servings.
Source: Adapted from Budget Bytes