Smoky Sriracha Hummus

 

Smoky Sriracha Hummus
Smoky Sriracha Hummus

Hummus is a staple food around our house. I have been known to make with just about any bean variety but the good old staple chickpea is still among the top of the list. 

This hummus recipe has a smoky and bright flavor from the combination of the smoked paprika and lemon zest. The Sriracha also adds some mild heat that tends to hit your palate at the end of each bite. If you prefer to forgo the Sriracha to give a milder blend, the recipe will still be delicious. I think the secret to great homemade hummus lies in the origin of the chickpeas… Purchasing the dried legumes and cooking them yourself will allow you to capture the delicious mild flavor of the chickpea. Canned ones are convenient and I myself have caved in on many an occasion before, but if time allows, try to cook them at home to experience the difference.

One difference you will notice about this recipe as compared to other hummus recipes is the addition of water. Most recipes have large quantities of tahini and olive oil, which are both high in calorie content. By adding water at the end to smooth the puree you are simultaneously achieving the desired creamy texture and reducing the caloric content of this favorite. Try making some homemade hummus and you will never buy store bought again.sriracha-hummus

Smoky Sriracha Hummus
Yields 3
A Hummus combining the traditional flavors of chickpeas, garlic and lemon with smoked paprika and Sriracha.
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Prep Time
15 min
Total Time
15 min
Prep Time
15 min
Total Time
15 min
Ingredients
  1. 2 Large (or 3 Medium) Garlic Cloves, peeled
  2. 3 C. Chickpeas, cooked
  3. 1/4 C. Tahini
  4. 1/4 C. Lemon Juice
  5. Zest of 2 Lemons
  6. 2 Tbsp. Olive Oil
  7. 1 tsp. Kosher Salt
  8. 1 Tbsp. Sriracha
  9. 1 tsp. Smoked Paprika
  10. 1/4- 1/2 C. Water
Instructions
  1. In a food processor, pulse the garlic cloves until they are finely chopped.
  2. Add the chickpeas, tahini, lemon juice, zest, olive oil, salt , Sriracha and smoked paprika. Blend until the mixture is well combined. Scrape down the sides of the processor bowl to ensure everything is incorporated.
  3. Add 1/4 C. water and blend. You want a smooth texture with out any lumps or chunks of chickpeas. If the mixture still seems thick and chunky add additional water a Tablespoon at a time, up to 4 more Tablespoons, to achieve desired texture.
Notes
  1. Chickpeas can be cooked in 45 minutes without any prior soaking if they are done in a pressure cooker. Pour 8 Cups of water per pound of dried Chickpeas into the cooker and select High Heat setting for 45 minutes.
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