Spicy Sriracha Hummus

You guys. I have discovered the holy grail of hummus. I made it last week for the playoff games, and let me tell you – it goes perfectly with football. So what better to serve your friends/family/guests/neighbors during the Super Bowl next weekend? If you’ve been a follower here on the blog, or know me in real non-internet life, you know I’m a hummus fiend. I eat it pretty much every. single. day. When I was home for the holidays for a week at my parents’ house I’m pretty sure we went through three tubs. No joke. And while I’m a crazy hummus fiend, I do feel a bit guilty about a lot of the ingredients in pre-packaged hummus. It often has a lot of sodium and stuff I can’t pronounce. I’ve made a few versions of homemade hummus for the blog before, and am always looking for new ways to whip it up – so when my friend was coming over for playoffs, I decided to try a whole new version – with Sriracha.

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Do you know Sriracha? It’s that spicy Asian-style hot sauce with the chicken on the label. There was a whole thing a while back where the plant in California where they produce Sriracha was threatened to close because it was giving off a strong oder and allegedly burning the eyes of the people living in the same neighborhood.

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It sounds kind of awful, right? But Sriracha is delicious. It’s one of my favorite additions to pretty much every meal. It has a great kick to it and is a much different hot sauce than a traditional Mexican or buffalo style hot sauce. I’m a huge fan. And adding it to hummus? Why haven’t I thought of this before?

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When I first started making my own hummus a year or two ago, one of the issues I had was making it as creamy as all those store-bought versions. I learned a hack – adding some of the water from the canned chickpeas back in – and that has always made a huge difference. This time around? I think the water from the chickpeas was great, and then the addition of the Sriracha made everything even smoother. It was the absolute perfect consistency – just like store bought. But fresher. And so much better.

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I’m somewhat embarrassed to admit that we ate the entire batch over the course of one day and two football games… but that’s just a testament to how delicious it was, right? Right? It was the perfect mix of spicy and tangy and was perfect with a whole slew of veggies and even some crackers. Who needs a cheese plate when entertaining guests when you can set out a whole bunch of veggies and hummus? This is seriously one of my favorite snacks in a while and it will definitely be making even more appearances in my kitchen in the future.

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Spicy Sriracha Hummus {vegan & gluten-free}

  • Servings: makes about 2 cups hummus
  • Difficulty: super easy
  • Print

What You’ll Need:

  • One 15 ounce can chickpeas – no salt added  (keep the water!)
  • 2 1/2 tablespoons water from chickpea can
  • 1 1/2 tablespoons tahini
  • 1/2 teaspoon garlic powder
  • juice from 1/2 lemon
  • 1-2 tablespoons Sriracha (depending on how spicy you like it)
  • 1/2 teaspoon cumin

What You’ll Do:

  1. Put all the ingredients into a food processor, except for the Sriracha
  2. Blend until smooth
  3. Add Sriracha 1/2 tablespoon at a time to the food processor, taste testing as you go
  4. Serve with mixed veggies, crackers, and/or pita. Enjoy!
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10 responses to “Spicy Sriracha Hummus

  1. Pingback: Friday Favorites: Lightened Up Game Day Apps | pumpkinandpeanutbutter·

  2. Pingback: Travel Tuesday: Lunch in El Paso, Texas | Girl Eats Greens·

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