Spicy Sriracha Hummus

Spicy hummus in bowl topped with chopped cilantro and paprika

5 stars (1 rating)

Making Spicy Sriracha Hummus from scratch is SO EASY! This homemade hummus recipe only takes 5 minutes to make. Serve this super smooth chickpea dip with pita chips, crackers or veggies for a tasty vegan snack!

Servings: 2 cups hummus

Prep Time: 5

Total Time: 5

Author: Whitney Bond

Course: Sauce, Snack

Cuisine: American, Mediterranean

Ingredients

15.5 ounce can chickpeas, drained and rinsed
1 clove garlic, minced
1 tablespoon tahini
5 tablespoons olive oil
2 tablespoons lemon juice, freshly squeezed
2 tablespoons sriracha

Instructions

Place all of the ingredients in a blender or food processor. Blend for 60 seconds, or until smooth and creamy.
Place in the refrigerator to chill for at least 15 minutes. Serve with chips, crackers or veggies for dipping.

Notes

This homemade hummus will stay good in the refrigerator for up to 2 weeks, stored in an airtight container.
To make this hummus more spicy, use 1/4 cup sriracha instead of 2 tablespoons.
To make this hummus less spicy, use 2 teaspoons sriracha instead of 2 tablespoons.

Nutrition Facts

Calories 483kcal (24%)Carbohydrates 33g (11%)Protein 12g (24%)Fat 35g (54%)Saturated Fat 4g (20%)Sodium 957mg (40%)Potassium 369mg (11%)Fiber 10g (40%)Vitamin A 35mg (1%)Vitamin C 16mg (19%)Calcium 88mg (9%)Iron 3.2mg (18%)

Did you make this recipe?Tag @WhitneyBond on Instagram and hashtag it #WBRecipes!