Spicy Sriracha Hummus Recipe — A healthy dip with a kick! No tahini or added oils required!
You are really starting to cut into my hours of operation. I suggest you adjust your arrival to a later date before future consequences are asserted.
Seriously though. In true Paula Cole style, “Where have all the
cowboys weekends go-oo-oonnn?!?!”
After pummeling through the book last week, I earned my rights to see Fault In Our Stars on Friday. Besides missing the quintessential small details like any book to movie (like FB creepin’ on dead ex-girlfriends. Where’s that at?!), they did a good job.
Saturday seriously couldn’t have been a more perfect day out. On it was for Hannah’s first trek up Mt. Monadnock like a boss. I’m pretty sure I left my legs about halfway down the mountain. They just about had it with me and scaling rocks.
You know, just doing my signature pose. The mountain told me to make like a tree and leaf. #yogahumor
Three bean beet salad, steamed asparagus, kale salad, and some sort of tofu tuna salad for sammiches. And THIS.
Sriracha hummus. YES.
My love for sriracha has now infested all aspects of my eating. No prisoners! And hummus was the first to go. You could call it the blonde bimbo in horror films..of the food world.
- 1 (15 oz) can chickpeas
- ⅓ cup bean liquid
- 1 tsp lemon juice
- 3 T Sriracha
- 1 tsp chili powder
- 1 tsp cumin
- 1 tsp paprika
- ¼ tsp cayenne pepper
- Rinse and drain chickpeas reserving ⅓ cup of the bean liquid.
- Add all ingredients to bowl of a food processor.
- Blend until smooth, scraping down sides of bowl periodically.
- Transfer to serving bowl.
Spreadable. Dippable. And borderline sippable.
Make it a great day!
Are you a spicy food fan?
What’s your favorite hummus flavor?