MMM, Sriracha. Everyone loves it, right? Truth be told, I’m actually more of a Frank’s Red Hot girl. I like Sriracha just fine, but I’ve never loved it with the gusto that others seem to.
That is, until I added this Chili Sauce to a batch of hummus! With all these home-gating parties happening right now, I wanted to create a healthy dip for the masses. Though if you’ve been a friend of Casa de Crews for any length of time, you know most of my football food recipes are actually healhified – what you choose to use said recipes for is your call.
This year, I asked Jason that we not host a party for the Big Game. December was just too crazy, and I still feel like I’m recovering from it all. I’ll happily attend someone else’s though, and bring a batch of this Sriracha Hummus!
I love that I can just throw everything into my food processor, and chill it in the fridge until it’s time to go. I need easy right now, and healthy. And this Sriracha Hummus is both! I added cilantro at the last minute simply because I had it on hand. To me cilantro is like garlic; the more, the better! If you’re not a cilantro fan, feel free to omit from this hummus recipe.
- 2 cups drained canned chickpeas, reserve some of the liquid for later
- ½ cup tahini paste
- ¼ cup extra-virgin olive oil
- 3 cloves garlic, peeled
- juice of 1 lemon
- 2 tbsp Sriracha sauce, plus more to taste, if desired
- ¼ cup cilantro, roughly chopped
- 1 tsp cumin
- Salt and freshly ground black pepper to taste
- To a food processor, add all ingredients, except chickpea water. Pulse until smooth.
- If hummus is too thick, gradually add chickpea water to slightly thin.
- Add salt, and pepper, adjusting to taste.
- Top with extra Sriracha, and cilantro, if desired.