Throw two popular trends together and this is what you get.
In actuality, this recipe emerged out of necessity. See, if you’ve viewed some of my other recipes, you know that I’m a firm supporter of aquafaba – the liquid from a can of chickpeas. Although, when you continuously use aquafaba, those chickpeas start to stack up.
Four open cans of chickpeas later… it was time to do something with all them beans.
Like they say, “necessity is the mother of invention.”
This hummus is garlic-y, savory, slightly spicy, and hella nutritious; perfect for my diet consisting of primarily fats and protein. Also, this hummus is friendlier on the bank account than every store-bought variety I’ve seen.
Are you ready to take your dip and spread game to a whole new level?
Garlic Sriracha Hummus
The perfect chip dip this football season!
- 2 cans of chickpeas, drained
- 1 cup vegetable broth
- 5 large garlic cloves
- 2 tsp sea salt
- 1 tsp paprika
- 1 tsp cumin
- 1/3 cup tahini
- 2 tbs olive oil
- 1 tbs Sriracha
- Water – to thin
- Bring chickpeas through cumin to a boil in a medium pot over medium-high heat.
- Drop to medium heat and simmer for 10 minutes.
- Drain excess liquid and transfer to food processor or blender.
- Add tahini, olive oil, siracha, and blend until smooth. If you prefer softer hummus, thin with a couple tablespoons of water until desired consistency.*
- Eat while fresh or refrigerate for up to two weeks.
*Keep in mind, the hummus will stiffen once refrigerated.