Spicy Hummus
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This creamy, spicy hummus adds a kick of heat to a classic hummus recipe. Make this zesty condiment to serve as a dip, a spread on sandwiches, or with grilled meats.
2025 Update: This recipe is still a family favorite and has been updated to simplify the instructions and to include additional recipe tips for our readers. We hope you love it as much as we do!
Spicy Hummus Recipe
Sriracha has become a staple condiment in my kitchen the last few years, and for good reason! It’s a unique hot sauce that tastes so good, it has almost a cult-like following.
If you’ve never tasted it, it’s a hot sauce with medium heat that is made with red jalapeños. The consistency is thicker than traditional hot sauce. 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 gives almost anything a really spicy, but totally leveled out, flavorful kick (like on my Honey Sriracha Chicken Wings!).
It’s just one of those condiments that people really love. There are some fabulous sugar free, Whole30 compatible options out there, like the one from Yellowbird.
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 spicy hummus recipe.
Why You’ll Love This Recipe
- Homemade condiments are less expensive than store-bought.
- You control the ingredients. This recipe has no added sugars, and it’s gluten-free and vegan.
- A healthier dip that actually tastes good!
Ingredients and Substitutions
- garbanzo beans: These healthy legumes are also known as chickpeas. You can buy canned garbanzo beans or cook your own from dry beans, whichever you prefer. Keep scrolling for instructions on cooking them yourself.
- lemon juice: Just a little bit of acidity helps to balance the other flavors, and it also adds a bright tanginess to the hummus. If you’re out of lemons, you can substitute with fresh lime juice.
- olive oil: To create a creamy and smooth emulsion, you need to use a liquid cooking oil. Any neutral flavor will work well.
- aquafaba or water: Aquafaba is the name for the liquid inside a can of garbanzo beans.
- tahini: Tahini is what gives hummus its signature hummus flavor. It’s a paste made with ground sesame seeds. You can omit it, but your dip won’t taste anything like it really should. If you need a substitute for tahini, sunflower butter is a great alternative.
- sriracha sauce: You can use sugar free sriracha to make the spicy hummus paleo friendly. Otherwise, use any brand you like. Most people like the classic Huy Fong Foods sriracha.
- fresh garlic: If you can’t get your hands on fresh cloves, you can substitute them with jarred minced garlic. Garlic powder and granulated garlic are dried spices, so they won’t give you the fresh flavor you’re looking for.
- salt
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, because it’s a budget-friendly option. Dry bulk beans are about 3-4 times less expensive than canned!
Cooking garbanzo beans isn’t difficult, although it will add to your prep time. I usually prepare beans in advance and keep them in the fridge until I’m ready to use them.
To Cook 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.
How to Make Spicy Hummus
The magic of homemade hummus is in how easy it is to make! Just blend the ingredients together until they’re smooth and creamy, and that’s pretty much it. If you use canned garbanzo beans to make this recipe, the entire process takes about 15 minutes.
Scroll to the recipe card for the full step by step instructions! ⬇️
- Add the ingredients to the bowl of a food processor or a high-speed blender.
- Blend or pulse everything together to combine.
- Taste the spicy hummus, then adjust the consistency and flavor if desired.
Tips for Success
Making hummus isn’t difficult at all! Just follow these tips for the best results:
- Use fresh ingredients. The way to get the perfect flavor is to use fresh squeezed lemon juice and fresh garlic.
- Don’t add all of the sriracha at once. Unless you like super spicy hummus, it’s best to add about half of the sriracha before processing. You can always add more, but you can’t take it back out.
- Chill for the best flavor. You can eat it immediately, but I think hummus tastes the best when it’s cold. l let mine sit in the fridge for about an hour or two before digging in.
Serving Suggestions
When you’re ready to serve your spicy hummus, garnish it with a little extra sriracha, sesame seeds, and/or 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. It tastes fantastic with things like tortilla chips, soft pretzels, raw veggies, and pita chips.
It’s also really good as a spicy spread for Mediterranean sandwiches and lettuce wraps. I even like to toss a dollop of the spicy hummus on my salads and Mediterranean meatballs!
Storing Homemade Hummus
To store the spicy hummus, transfer it to an airtight container or bowl and cover it tightly with plastic wrap. Keep refrigerated and enjoy within 4-5 days.
FAQs
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!
I’d love to hear about your experience making this recipe! Please leave a comment and rating below!
Other Legume Recipes
Spicy Hummus
Equipment
- high speed blender or food processor
Ingredients
- 3 cups cooked garbanzo beans (two 15 oz. cans) – *see Note 1
- ⅓ cup tahini
- 2 tablespoons sriracha or up to 4 tbs. for a spicier hummus
- 3 tablespoons fresh lemon juice 1 medium or 1.5 small lemons
- 2 cloves garlic
- 2 tablespoons olive oil or other neutral flavor
- 1 tablespoon sea salt
- 1 tablespoon aquafaba or water – *see Note 1
Video
Instructions
- Open the cans of garbanzo beans and drain most of the the liquid (aquafaba), reserving 1 tablespoon. Juice the lemon, and peel the garlic cloves.Optional: For a creamier hummus, use your fingers to remove the skins from the garbanzo beans.
- Add all ingredients to the bowl of a blender or food processor, starting with a small amount of sriracha. You can always add more if needed. Pulse 2-3 times to break the ingredients down.
- Increase speed to puree the mixture to a creamy and smooth consistency, stopping occasionally to scrape down the insides of the bowl if necessary. Add additional aquafaba, water, or oil if needed, 1 teaspoon at a time, to reach your desired consistency. Taste and add more sriracha if desired.
- Transfer the hummus to a dish or bowl, cover with plastic wrap, and chill in fridge until ready to use. Serve cold, garnished with extra sriracha and lemon if desired.
Notes
- The liquid inside of a can of garbanzo beans is called aquafaba. Reserve at least 1 tablespoon of it for this recipe. If you cook the beans yourself, use water instead of aquafaba.
- Sriracha sauce is slightly spicy. For a spicier hummus, feel free to use more sriracha or another hot chili sauce.
