Spicy Garlic and Sriracha Hummus
PREP TIME
5 minutes
COOK TIME
—
INGREDIENTS
9
Serves: 8
Ingredients
- 15.5 oz15.5 oz15.5 oz Chickpeas, canned, rinsed and drained (approximately 1.75 cups)
- 1-2 whole1-2 whole1-2 whole Lemon, medium, juice only (see note below)
- 2 Tbsp2 Tbsp2 Tbsp Tahini
- 1 Tbsp1 Tbsp1 Tbsp Garlic, approximately 3 cloves, chopped
- 2 tsp2 tsp2 tsp Cumin, Ground
- .5 tsp.5 tsp.5 tsp Kosher Salt
- .5 tsp.5 tsp.5 tsp Black Pepper, ground
- 2 Tbsp2 Tbsp2 Tbsp Olive Oil, plus extra for garnish
- 1 tsp1 tsp1 tsp Sriracha, plus extra for garnish
Process
- Combine all of the ingredients in a food processor or blender and blend to combine all of the ingredients. Scrape down the sides and continue to blend to the desired consistency.
- Place hummus in a serving bowl and drizzle with extra olive oil and sriracha if desired.
Notes
A medium lemon generally yields between 3-5 tablespoons of lemon juice. Add the juice of one lemon and then puree the hummus. If the hummus is too thick, add more lemon juice and/or olive oil. This hummus can be blended to your desired consistency. For super smooth hummus, it's best to use a high powered blender or food processor. For chunkier hummus, pulse the ingredients slowly until the desired consistency is achieved. This hummus will keep in an airtight container in the fridge for about 3-4 days. It can also be stored in the freezer for up to 3 months. Thaw frozen hummus in the refrigerator for about 24 hours. Stir or blend thawed hummus to make it creamy again, if needed.
Add a Note
My Notes:
About This Recipe
| This is our estimate based on online research. | |
| Calories: | 229 |
| Fat: | 10 g |
| Carbohydrates: | 30 g |
| Protein: | 8 g |
| Cholesterol: | 0 g |
| Sodium: | 89 mg |
| Fiber: | 7 g |
| Sugars: | 4 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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