Sriracha – good, hummus – good, Sriracha hummus – so good!
I may or may not have a hummus addiction. It’s my favorite dip to keep around the house for a work day snack or to munch on over the weekend.
My friends and I devoured this Sriracha Hummus over the weekend while BBQ-ing at the house. Much like we devoured this Beet Hummus by the pool a few weeks before!
Yes, my friends are very lucky, they not only get to be friends with me (which is awesome because I’m just so cool ) but they also get to sample a lot of what I make on LLB. Except the Mexican Stuffed Shells and Quinoa Caprese Salad, those are all for me, they’re just too delicious to share!
- 15.5 oz can chickpeas (drained & rinsed)
- 1 clove garlic (minced)
- 1 tbsp tahini
- ¼ cup Enzo Olive Oil
- 1 lemon (juiced)
- 2 tbsp Sriracha
Place all of the ingredients in a food processor.
Blend until well pureed. Place in the refrigerator to chill for at least 15 minutes.
Serve with chips, crackers or veggies for dipping.
Delicious, you betcha! Easy, yup! Just the right amount of spice, uh huh!
Comment below and let me know what the best hummus recipe you’ve tried is!
I once had Peanut Butter Hummus at a Farmers Market that I loved… the next hummus recipe on LLB? Maybe!
♣ Vegetarian Option: This recipe is vegetarian (and vegan!)
♦ Gluten Free Option: This recipe is gluten-free (when served with vegetables or gluten free chips or crackers for dipping).