I fell in love for the first time when I had hummus. I fell in love a second time when I had jalapeno hummus. I fell in love for a third time last night.
Two of my favorite foods came together and created something beautiful: Sriracha + Hummus = Sriracha Hummus. Oh. My. Goodness. I don’t think I can ever eat plain hummus again. I might still have jalapeno hummus once in a while, but Sriracha hummus will be a permanent refrigerator item from now on. I got the idea from TasteSpotting, one of my favorite ways to waste time.
You might think I’m exaggerating my love for Sriracha (aka Rooster Sauce), but I assure that I am not. I dump that stuff on almost everything I eat. I had a friend post this lovely cartoon on my Facebook wall and I think it sums my life up pretty well:
Do you share my love for Sriracha? Do you love to feel the burn? Are you adventurous? Do you want to live a fulfilling and/or exciting life? If you answered “yes” to any of the above, then this hummus is for you.
Spicy Sriracha Hummus
2-15 ounce cans chickpeas, drained
1/2 cup olive oil
1/2 cup tahini*
2 cloves garlic
1/4 cup Sriracha
1/2 cup lemon juice
1/2 teaspoon salt
1/4 teaspoon cumin
1/4 – 1/2 cup water
- Combine all ingredients except for water in a food processor. Process until smooth, adding water until desired consistency is reached.
- Serve with fresh cut vegetables, pita bread, pita chips, on a sandwich, or eat with a spoon.
*Tahini, or sesame paste, is made from raw or toasted sesame seeds. Personally, I find the toasted sesame seed flavor to be a lot better than the raw and prefer to use that.
And P.S. – Happy National Running Day!!