Creamy Sriracha Hummus WITH GIVEAWAY
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REVIEWS)
PREP:
10 minutes
TOTAL:
10 minutes
SERVES:
1
Hummus is such a quick and easy side dish to make at home. It’s also a great base for adding other ingredients into it to give it a whole different flavor. Like Sriracha for instance, what about making a sriracha hummus?
Sriracha hummus is an awesome way to add some heat to a dip. Since sriracha has a nice garlic and vinegar taste to it as well, you could almost get by not adding any garlic or vinegar/lemon juice to the hummus if you were in a bind were missing one of those ingredients!
The key to a good hummus is getting the right texture, which comes from the way the beans are prepared. I’ve read recently in a Food and Wine article from a chef that boiling your beans in baking soda will help to tenderize the beans to get an amazing creamy consistency.
Am I telling you to boil your beans in baking soda? No, but you at the very least want to remove the skin from your beans to get a nice creamy texture.
Blendtec Givaway!
I’ve been sent a Blentec blender with the twister jar add on, and it makes a whole lot of difference when making hummus! Whats even better is I’ve partnered with Blendtec to give away the same blender to one lucky reader! Just enter the Rafflecopter below to win!
This Sriracha Hummus is made for so much more than dipping, for example, you could add it into a sandwich wrap, a Mediterranean quesadilla with hummus and feta cheese and a little chicken perhaps, or even in a veggie burger. That is, if you can get it into the recipe before the entire hummus disappears!
Prep
Tahini paste
A traditional hummus using tahini paste, which is a sesame seed paste, and can be  little pricey and if you don’t use it a lot, it’s not worth the price. I’ll tend to add a little cumin to substitute for tahini, to give the hummus some flavor. If you have tahini, go ahead and use about 1 tbsp, and leave out the cumin!
Getting the right texture
Again, the key to a creamy texture is from removing the skin from the beans, this is really simple, but a little tedious. If you squeeze the been from the end you’ll find that the bean just pops right out of the skin. Doing this for 15 oz of beans will take about 5 minutes or so, depending on how quick you are.
BONUS: DIY Pita Chips
Super easy thing to do is buy a pack of pita bread, cut it into fourths, then peel it in half to get two “chips” per quarter. Brush a little olive oil, and sprinkle with some Himalayan sea salt. let it cook in the oven at 350 for about 5 minutes so that they’re nice and brown. Takes a little extra time, but it saves you a nice chunk of change compared to buying pita chips from the store!
The Giveaway has been sponsored by Blendtec, all opinions are my own!
On To The Recipe
Creamy Sriracha Hummus
Ingredients
- 15 oz garbanzo beans peeled
- 1 tbsp sriracha sauce
- 2 tbsp olive oil
- 2 tbsp water
- 2 tbsp fresh lemon juice about a half of a lemon
- 1 tsp red wine vinegar
- 1 clove garlic small clove preferably
- 1/2 tsp cumin
- 1/2 tsp salt
Instructions
- Drain and peel the skin off your garbanzo beans
- place in a blender with sriracha sauce, oil, lemon juice, vinegar, water, garlic, cumin and salt. Blend for about 1 minute.
- Taste at this point, it may need to be blended longer to get the creaminess that you like, or it may need more sriracha depending on how much spice you like!
- Serve up with some pita chips or anything else you care to dip with and enjoy!
