Tonight, instead of making dinner, I made the preamble to dinner: the appetizer. Beth from Budget Bytes posted a sriracha hummus recipe a couple days ago that I just could not wait to try, so I made it today. It was like making normal hummus (chick peas, garlic, lemon juice, cumin, paprika, salt, olive oil, and tahini) but with a tablespoon worth of sriracha. Let’s just say, if you like a little kick to your appetizers, this will hit the spot. She recommends 2 tbsp’s of sriracha, but we stuck with one and it was plenty spicy and delicious. Just snack away with some plain pita chips and a glass of wine and life is good!
Sriracha Hummus (adapted from Budget Bytes)
1 15-oz. can chickpeas
2 tbsp olive oil
1/4 cup lemon juice
1/4 cup tahini
1 clove garlic
1/2 tsp salt
1/8 tsp cumin
2 tbsp-ish sriracha
Drain the chickpeas and add to the food processor along with the olive oil, tahini, lemon juice, garlic, salt and cumin. Process until smooth, adding water or more olive oil as needed. Start with 1 tbsp of sriracha and add more to your liking! Enjoy!
Recipe: Budget Bytes: Sriracha Hummus