This classic take on hummus combines the usual suspects of tahini and garbanzo beans but gets a little boost from a touch of sriracha. Enjoy with toasted pita, crackers or cut vegetables. A healthier choice as a starter to a meal or as a snack.
5 from 1 vote
Prep Time 20 minutesmins
Cook Time 0 minutesmins
Total Time 20 minutesmins
Course Starter
Cuisine General
Servings 20Served
Calories 48kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
215.5-OunceCans chickpeas, drained and liquid reserved
2/3Cup of liquid from chickpeas
2/3CupTahini
1Garlic clove, grated
1/4Tsp.Ground cumin
2Lemons, juiced
½Tsp.Sriracha
Kosher salt to taste
Extra-virgin olive oil, for drizzling
Smoked paprika, for sprinkling
Toasted pita bread or pita chips for serving
Instructions
Drain the chickpeas and save the liquid. Reserve a couple of tablespoons of the chickpeas for garnish at the end.
Using a food processor, mix the tahini, garlic and cumin. With the motor running, slowly drizzle in 2/3 cup of the reserved chickpea liquid and process until light and super creamy. (about 2 minutes).
Add the chickpeas, the lemon juice, sriracha and 1/2 teaspoon salt to start to the tahini mixture. Process until the mixture is extremely smooth. (about 4 minutes) Scrape down the sides of the food processor occasionally. Thin with more of the chickpea liquid if you prefer a looser consistency. Taste and season with more salt, lemon juice or cumin as desired.
Spoon the hummus into a shallow bowl, making swirls on top to create little wells to capture the olive oil you will be adding. Then, drizzle the top of the hummus with olive oil. Top with the reserved chickpeas and sprinkle with paprika. Serve with pita bread and/or pita chips.