Sriracha meets Hummus. What more is there to say? This spicy and creamy hummus pairs prefectly with vegetables and crackers. This is the snack upgrade you need. You’ll never eat store bought again.
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If you’ve been living under a rock and haven’t had hummus yet, then you are missing out. Hummus is a dip (or spread) commonly made from chickpeas and tahini. You would be able to get it everywhere you go, however nothing beats freshly made hummus.
It’s super easy, all you need it chickpeas, tahini, and oil. This will create a base for any flavour you want to explore. I’ve decided to go spicy with this recipe and incorporate a current popular food: Sriracha. This hummus is wonderfully spicy but still easy enough to eat a whole batch in one sitting (not that I did that).You should be able to get tahini at any good health food store or supermarket but if you live in a bit of a food desert and can’t find it in stores you can get it here at Amazon: Honest to Goodness, Organic Tahini Hulled, 375g.
If you have a nut allergy just skip out on the pine nuts for garnish at the end.
If you make this recipe (or any of my others), head on over to Instagram and tag me at @plantfueledtucker.
Spicy Vegan Sriracha Hummus
Creamy Hummus with a spciy kick.
- 2 cans rinsed chickpeas
- 2 tsp sesame oil
- 4 tbsp olive oil
- 4 tbsp tahini
- 5 tbsp sriracha
- 2 tsp smoked paprika
- 2 tbsp water
- salt and pepper to taste
- Handful pine nuts
Step 1: Drain and rinse the chickpeas. We chose to remove the shells off the chickpeas just to get the hummus a little extra smooth. It was a little time consuming so it’s optional if you want to do it.
Step 2: Add all the ingredient, except the pine nuts to a food processor or powerful blender and blitz until smooth.
Step 3: Serve with a drizzle of sesame oil and pine nuts.