Dear vegans! i love hummus And I’m pretty sure you will too. Hummus is the food I’ve been adding to my vegan life for a long time. For this homemade hummus, I changed our ingredient list to have a different alternative for my vegan friends. This Spicy Sriracha Hummus is one of my favorite hummus recipes that I want to share with you today. I spread it in homemade whole wheat pita and it was amazing.
Make hummus yourself
If you haven’t started making your own homemade hummus yet, you’re missing out. It only takes about five minutes, you can adjust the taste as you like. You can choose a different flavor each week so you never get bored! I promise you, once you make your first batch of homemade hummus, you’ll never buy any from the store again.
Today we want to do something different. Different kind of hummus. Yes, you heard right. It’s not that hummus isn’t tasty, but you’ve certainly tried one or the other variant. Today we want to do something different and use Sriracha sauce from Asia.
What is Sriracha?
Sriracha comes from Thailand and is a savory sauce that is hot, sweet and savory (traditional Sriracha sauce has a hotness of around 2,500 – 5,000 Scoville). It is also known by the English name “rooster sauce”. Sriracha is a classic Asian product, but it’s prepared all over the world.
Sriracha, or SiRacha (a coastal town in Thailand), is a spicy red chili sauce made with red chillies, sugar, salt, water, and white vinegar. There is also green sriracha made from green chillies. With 20 million fillings per year, Sriracha is the world’s best-selling chili sauce and is used in many different dishes.
if you like our Sriracha Hummus Spread, you may also be interested in these recipes:
- vegan zucchini and carrot fritters – quick and crispy
- vegan omelette with BBQ mushrooms
- Sweet potato salad with hummus and rocket
- Make your own coriander pesto
- Original Baba Ganoush recipe as a dip and spread
spicy sriracha hummus
- 1 can Chickpeas* about 400g
- 2 tbsp. native olive oil*
- juice of a lemon
- 2 tbsp. tahini*
- 1 clove of garlic
- ½ tsp Salt
- 2 tbsp. Sriracha Sauce* or more to taste
- Drain the chickpeas in a colander and rinse with water. Drain well.
- Peel the garlic and chop roughly into pieces.
- Place the chickpeas in a blender with the olive oil, tahini, lemon juice, garlic, sriracha, and salt.
- Process everything into a smooth mass. If it’s a little too thick, you can add a little water (I use about 50-60ml). However, you can use more olive oil instead of water to get a creamier hummus.