Southeast Asian spice travels to the Middle East with this fabulous Sriracha hummus recipe.
Using a food processor, add the chickpeas, Sriracha sauce, tahini, lemon juice, garlic powder, and salt. Pulse for about 10 seconds so that all the ingredients combine. Grab a spatula and scrap down the sides of the food processor, process for 10 more seconds until you have a creamy paste-like consistency. Taste the mixture and adjust the seasoning. If you find the mixture too spicy, add more tahini, salt, and lemon juice.
Once well combined, turn the processor on again and while it is processing, slowly pour the oil through the lid’s vent. Process for at least one minute until very smooth. If you desire a chunkier consistency, process less time, or if you want very smooth hummus, add about 1 tablespoon of water. Serve hummus on a platter with pita chips or sticks of raw vegetables like carrots, celery, or bell peppers.