This creamy, spicy Sriracha Hummus recipe is easy to make and perfect if you’re looking to add a kick to classic hummus! It’s WW, Vegan, and Gluten free friendly, too!
🌶️ Why We Love It
Sriracha has become a staple healthy condiment in my kitchen the last few years, and for good reason! Sriracha is a really unique hot sauce, so good it’s got almost a cult-like following.
If you haven’t had sriracha before, it’s made with red jalapeños, has a thicker consistency than Frank’s hot sauce, and it’s about a medium on the spice level. The most popular sriracha brand you’ll see is Huy Fong. Its branding is pretty iconic, with a bright green squirt top and a rooster design.
It’s just one of those products that people really love, although there are some fabulous sugar free, Whole30 compatible options out there, like the one from Yellowbird.
It gives almost anything a really spicy, but totally leveled out, flavorful kick (like on my Honey Sriracha Chicken Wings!).
So when I saw spicy sriracha hummus on my last trip to Trader Joe’s, I knew I had to recreate it at home! And so was born this ultra lush Sriracha Hummus recipe.
Of course this isn’t a traditional or authentic hummus recipe, it’s just my take, if that’s what you’re looking for!
- Garbanzo Beans, also known as chickpeas! You can buy canned garbanzo beans or cook your own from dry beans, whichever you prefer. More about that in a moment!
- Lemon Juice
- Olive Oil
- Water or Aquafaba, which is the liquid inside the can of garbanzo beans.
- Tahini. Tahini is what gives hummus its signature hummus flavor. It’s made with ground sesame seeds!
- Sriracha. Buy the classic Huy Fong Foods brand, sugar free sriracha, or any other store bought brand.
Dried vs. Canned Garbanzo Beans
Deciding between using dried and canned garbanzo beans comes down to personal preference and what you might have on hand.
I typically use dry bulk garbanzo beans when I cook, and that’s for a few reasons. Dry bulk beans are about 3-4 times cheaper, so that’s the number one reason. I also think homemade garbanzo beans are just a little tastier.
Making homemade garbanzo beans isn’t difficult, although it does add a good bit of extra time. I usually prepare beans in advance and keep them in the fridge until I’m ready to use them.
To Prepare Dried Garbanzo Beans
- Rinse the beans well with water, then transfer to a stock pot and fill with water until the beans are covered by about 2 inches in a large pot.
- Bring to a boil, then cover and reduce to low or even shut off your burner for about an hour to about 90 minutes, or until the beans are soft through.
Making the Recipe
The magic of homemade hummus is in how easy it is to make! The ingredients get blended together until they’re smooth and creamy, and that’s pretty much it. So if you can push a button, you can make this recipe!
Step 1: First, do the prep work. That means you either need to cook the garbanzo beans or just open some cans (don’t forget to save a little of the liquid, called aquafaba). Remove the garlic from the skins and juice your lemon.
Step 2: Add all the recipe ingredients to your food processor or blender, starting with less sriracha — you can always add more if you like it spicier! Pulse to break down the ingredients, then blend until creamy and dreamy and smooth.
👉 You can eat it immediately, but I find hummus best when it’s chilled, so I like to set the hummus in the refrigerator for about an hour or two to chill.
FAQ & Tips
Once you’re ready to serve your finished spicy sriracha hummus, top it with a little extra sriracha, sesame seeds, and sliced green onions (all optional!).
Because it’s spicy, it pairs really well as a dip or spread with anything salty and/or relatively mild in flavor. Serve with tortilla chips, veggies, pita chips, as a spread on sandwiches or wraps. I even like to toss a dollop of the spicy hummus on my salads!
To store homemade hummus, transfer it to an airtight container or bowl and cover it tightly with plastic wrap. Keep refrigerated and enjoy within 4-5 days.
You can freeze hummus to store it for later, but I personally don’t recommend it. It tends to be watery after it’s defrosted. That said, it’s totally safe to do so, and some people don’t mind defrosted hummus, so it’s just a preference thing!
Making this recipe? I’d love to hear about your experience with it!
Leave a comment below or tag me on Instagram @cookathomemom!
This recipe was originally posted 11/19/13, and was republished 2/27/21 with new photos and video.
Spicy Sriracha Hummus
- 3 cups cooked garbanzo beans, about 2 15 oz. cans, drained
- 1/3 cup tahini
- 1/8 – 1/4 cup sriracha depending on how spicy you like it
- 3 Tablespoons lemon juice, 1 medium or 1.5 small lemons
- 2 cloves garlic
- 2 Tablespoons olive oil
- 1 Tablespoon salt
- 1 Tablespoon aquafaba (liquid from canned garbanzo beans) or water
- Juice the lemon. Remove the garlic cloves from their skins. Open the cans of garbanzo beans and drain most of the the liquid, remembering to save a little bit of it (aquafaba). Note: Some people like to separate the garbanzo bean skins from the bean, and use only the bean. This will give you a creamier, smoother hummus. I choose to skip this step to save time, but it's up to you!
- Add all the recipe ingredients to your food processor, starting with a smaller amount of sriracha. You can always add more! Pulse 2-3 times to break the ingredients down. Puree until the texture is creamy and smooth, stopping occasionally to scrape down the sides of the food processor if necessary. Add additional water or oil if needed, 1 teaspoon at a time, to get to your preferred creamy, thick texture.
- Transfer the hummus to a dish or bowl, then garnish with extra sriracha and lemon. Serve chilled with pita, chips, or veggies.