Spicy Hummus

Close up side view of a bowl of hummus topped with bright red sriracha, sesame seeds, and sliced green onions.

This creamy, spicy hummus is a kicked up version of a classic hummus recipe.

Prep Time10

Cook Time5

Total Time15

Servings: servings

Calories: 194kcal

Author: Madison Wetherill

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

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.

Video

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.

Serve as a dip with pita, tortilla chips, or raw veggies, or as a condiment on sandwiches or with grilled meats.

Storing: Transfer to an airtight container or bowl and cover tightly with plastic wrap. Keep refrigerated and enjoy within 5 days.

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.

Nutrition