Sriracha Hummus
Total Time
10 minutes
Prep Time
10 minutes
Rating
4.5 out of 5 stars
(2)
Ingredients
8 servings
- 2 15-ounce cans garbanzo beans, drained, liquid reserved
- ¼ cup freshly squeezed lemon juice
- 3 tablespoons Sriracha, or more, to taste
- 1 tablespoon sesame oil
- 3 cloves garlic
- ¼ cup cilantro leaves
- ¼ teaspoon ground cumin
- ¼ teaspoon smoked paprika
- ¼ teaspoon salt, or more, to taste
- ¼ cup olive oil
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Preparation
Step 1
Add garbanzo beans, lemon juice, Sriracha, sesame oil, garlic, cilantro, cumin, paprika and salt in the bowl of a food processor.
Step 2
With the motor running, add olive oil in a slow stream until emulsified.
Step 3
If the mixture is too thick, add reserved garbanzo beans liquid, 2 tablespoons at a time, until the desired consistency is reached.
Step 4
Store in an airtight container in the refrigerator for up to 1 week.
Step 5
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Chef's notes
This can also be kept in the fridge for up to one week so you can easily double or triple the recipe for parties and game day.
When you are ready to serve, you can garnish with a drizzle of sesame oil and extra Sriracha. Because at the end of the day, there’s no such thing as “too much” Sriracha.
