It’s not really a secret that I’m obsessed with hummus. Just look at the sheer number of hummus posts in this blog! Because I make hummus so often, I have to get creative and continue to try new flavors and different bean bases. I’ve tried beet hummus, jalapeño cheddar hummus, and avocado hummus — to name a few. While I consider myself fairly adventurous in flavor, I haven’t been so adventurous to try chocolate hummus. Not yet anyway!
Anyway, I just made the best hummus I’ve had in awhile. I don’t know what made me think of trying out Sriracha hummus (I had Sriracha in the fridge? I wanted something Asian inspired? Spicy?) but I’m glad I did. As soon as I began doing research on Sriracha hummus I came up with a lot of recipes that seemed very similar. Take some canned chickpeas and classic hummus ingredients, add Sriracha and in 5 minutes, voila! You have a healthy snack.
I don’t go by food snob for no damn good reason. In most instances I have a higher standard for food and will take the long route instead of the short route when cooking and/or baking. Hummus happens to be one of those long route foods. I do not like canned chickpeas (or canned beans in general but for a few recipes here and there). I prefer soaking the beans and cooking them.
When it comes to chickpeas, removing the skins is a must. I swear it makes hummus so much smoother. So does adding ice cubes during the pureeing process, but you have to be careful because adding too many ice cubes will water down your lovely hummus. This has happened to me twice. One of the times I threw out the hummus!
If you think spice is nice, try this delicious hummus. You’ll be hooked.
ingredients.
- 2 c. of dried chickpeas (soaked overnight)
- 1 T. baking powder
- 1 whole head of garlic, cloves separated + peeled
- ¼ c. olive oil + more for drizzling
- ¼ c. tahini
- 1 tsp. salt
- ¼ T. sriracha + more for drizzling
- 1 tsp. red chili flakes (optional)
- juice of one lemon
- 2 regular sized ice cubes
- red pepper flakes, optional
directions.
- Soak chickpeas in plenty of fresh water for 12 to 24 hours. I have always soaked closer to 24 hours.
- When ready to cook chickpeas, rinse and drain and then add to a pot. Add enough water to rise 1 to 2 inches above the chickpeas. Add baking soda. Turn heat to high and cook for 20 to 30 minutes.** The chickpeas should be tender, not mushy.
- Rinse the chickpeas under water and remove the skins.*** You can do this by pinching the skins off the chickpea or by loosely rubbing them between your hands and continuing to rinse water over the chickpeas and drain. You can get a significant amount of skin off the chickpeas by following this method. It will take a long time to get the pesky skins off the chickpeas. By far this is the most annoying part of making chickpea hummus!
- Add chickpeas and garlic to the bowl of a food processor. Puree until a partly smooth mixture forms. It will be too dry to be smooth
- Keep the processor is running and add ice cubes, tahini, olive oil, Sriracha, chili flakes, salt, and lemon juice. Blend for about 4 or 5 minutes. If the consistency is too thick, run processor and slowly add a little hot water. Repeat if necessary until you reach a silky smooth consistency. (I didn’t have to add any water.)
- With a rubber spatula, transfer the hummus to a serving bowl. Drizzle Sriracha sauce on top. Add a generous amount of olive oil. Allow to chill at least 4 hours or overnight.
- Enjoy with warm pita, pita chips and/or your favorite crunchy veggies.
Recipe rating:
Food Snob 