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Sriracha Hummus

Sriracha Hummus

Appetizers

Course

Difficulty

Easy

Pulse Type

Chickpeas

Specialty Diet

Gluten-free

Nutrition

500 calories or less

Cook Time

10 minutes

Nutrition

View nutritional facts per serving ›

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Ingredients

Servings:

2 cups chickpeas dried
1/4 tsp baking soda
4 cloves garlic smashed
2 1/2 tsps salt sea; finely ground
1 tsp paprika smoked
1/4 cup tahini roasted sesame
3/4 cup sriracha
1/2 cup olive oil extra virgin
1/4 cup water

Instructions

Pour the chickpeas into a bowl, cover with warm water by two inches and then stir in the baking soda. Let the chickpeas soak, covered, for 18 to 24 hours. Drain them and rinse them well.
Dump the soaked chickpeas into a stockpot or Dutch oven, cover them with plenty of water and boil them over high heat until softened, about 1½ to 2 hours. Drain the chickpeas, and allow them to cool to room temperature.
Place the chickpeas, garlic cloves, salt, smoked paprika, tahini, sriracha, olive oil and water into a food processor, and process them together until they form a smooth, velvety paste.
Serve immediately with vegetables, or store in an airtight container in the refrigerator for up to a week.