How to make Sriracha hummus

Tired of eating regular traditional hummus? Give your garbanzo beans a unique spicy kick by adding fiery Sriracha chilli sauce. Always a crowd pleaser, this multifaceted healthy recipe makes for the perfect snack whether you spread it on a sandwich or use it as a creamy dip with raw vegetables or pita chips.

Cooking directions

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.


• 1 can of chickpeas (drained) • 4 Tbsp. Sriracha sauce • 4 tbsp. tahini • 3 tsp. lemon juice • ½ tsp. garlic powder • ½ tsp sea salt • 4 tsp. neutral oil, like canola

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About the Author

Alexandra Lazar is a writer, editor and eater based in Argentina. She writes for various for newspapers, magazines, online publications, travel guides and blogs about food, wine, bars and travel.