Spicy Sriracha Hummus Dip Recipe

While you might think combining Sriracha with traditional hummus is unconventional, you’ll discover it’s a match made in culinary heaven. This Middle Eastern-Asian fusion transforms ordinary chickpeas into a bold, creamy dip that’s both familiar and exciting. The heat level is completely in your control, and you’ll appreciate how the garlic and lemon notes complement the chili sauce’s complexity. Let’s explore how to craft this versatile spread that’ll elevate your next gathering or weekday snack.

Overview

• Blend chickpeas with tahini, lemon juice, garlic, and olive oil until smooth, then gradually incorporate Sriracha sauce to taste.
• Start with 2-3 tablespoons of Sriracha for moderate heat, adjusting up or down based on preferred spice level.
• Process ingredients in food processor until creamy, adding small amounts of water if needed for desired consistency.
• Finish with a drizzle of olive oil, sprinkle of paprika, and optional fresh herbs for professional presentation.
• Serve immediately with pita chips or vegetables, or refrigerate for up to one week in airtight container.

Recipe

This vibrant twist on traditional hummus combines the creamy, nutty flavor of chickpeas with the bold heat of Sriracha sauce. The result is a perfectly balanced dip that offers both familiar Middle Eastern notes and an exciting spicy kick that modern palates crave.

The preparation process is straightforward yet yields professional results. Room temperature chickpeas are blended with classic hummus ingredients and Sriracha sauce until silky smooth, then finished with a drizzle of olive oil and a sprinkle of paprika for an appealing presentation that’s sure to impress at any gathering.

Ingredients:

• 2 (15 oz) cans chickpeas, drained and rinsed
• 1/3 cup tahini
• 4 tablespoons olive oil
• 3 tablespoons Sriracha sauce
• 4 cloves garlic, minced
• 1 lemon, juiced
• 1/2 teaspoon salt
• 1/4 teaspoon ground cumin
• 1/4 cup cold water
• Paprika for garnish

Cooking Steps

Begin by thoroughly draining and rinsing your canned chickpeas under cool water until the liquid runs clear. Process the chickpeas with tahini, olive oil, and minced garlic in your food processor until smooth, then incorporate the Sriracha, seasonings, and cold water while the machine runs to achieve your desired consistency.

Transfer your finished hummus to a serving bowl, create a well in the center for olive oil and paprika garnish, and let it rest for 30 minutes to develop its full flavor profile.

Step 1. Drain and Rinse Chickpeas

Opening your cans of chickpeas, drain the liquid completely into a sink through a mesh strainer, then rinse the chickpeas thoroughly under cold running water until the water runs clear. While canned chickpeas offer convenience, you’ll want to remove any excess sodium and preservatives that might affect your hummus’s final taste.

If you’re opting for dried chickpeas instead of canned, you’ll need to soak them overnight in cold water with a pinch of baking soda. After soaking, cook them until they’re tender – about 45 minutes to an hour. They’ll give you a slightly nuttier flavor than their canned counterparts.

Whether using canned or fresh chickpeas, make sure they’re well-drained to achieve that perfectly creamy texture in your final hummus. Excess moisture can make your dip too runny.

Step 2. Blend Ingredients in Processor

With your drained chickpeas ready, gathering your ingredients near the food processor sets you up for efficient blending. Add the chickpeas, tahini, olive oil, and minced garlic to your processor’s bowl, securing the lid tightly before starting.

Begin processing on high speed for about 2-3 minutes until you achieve a smooth consistency. You’ll want to pause occasionally to scrape down the sides with a rubber spatula.

Now’s the time to add your Sriracha sauce, lemon juice, salt, and cumin. Continue blending while slowly drizzling in the cold water through the processor’s feed tube. The blend duration should be another 1-2 minutes, or until you reach that perfectly creamy consistency we all love in homemade hummus. Stop to taste and adjust the seasonings as needed.

Step 3. Add Seasonings While Processing

The precise timing of adding seasonings transforms your basic chickpea blend into a vibrant Sriracha hummus. With the processor running, pour in the Sriracha sauce, lemon juice, salt, and cumin in a steady stream. You’ll notice the mixture becoming increasingly aromatic as these flavors incorporate.

Now’s your chance to customize the heat level – you can adjust the Sriracha level to match your group’s spice preference. Start with less and add more to taste. As you continue processing, slowly drizzle in the cold water, but remember to reduce the water ratio if you’re adding extra Sriracha. Watch the texture carefully; you’re aiming for silky smoothness without becoming too thin. The hummus should hold its shape when you create that traditional well in the center.

Step 4. Transfer to Serving Bowl

Once your hummus achieves its perfect consistency, spoon the creamy mixture into a wide, shallow serving bowl. Using the back of your spoon, create an elegant well in the center, allowing space for a generous drizzle of olive oil to pool. This signature presentation style isn’t just for looks – it helps distribute flavors as you dip.

Before serving, let your hummus rest at room temperature for 30 minutes to allow the garlic, Sriracha, and spices to meld together fully. If you’re not serving immediately, cover the surface with plastic wrap and refrigerate for storage. When you’re ready to serve, you can adjust consistency with water if needed, stirring gently to maintain the smooth texture. Finish with a sprinkle of paprika around the edges for that classic Mediterranean touch.

Step 5. Let Rest Thirty Minutes

Allowing your freshly blended Sriracha hummus to rest for thirty minutes serves as a crucial final step that enhances its complex flavor profile. During this resting period, you’ll notice the ingredients properly meld together, allowing the garlic to soften, the Sriracha’s heat to distribute evenly, and the chickpeas to fully absorb the surrounding seasonings.

While you might be tempted to serve your hummus immediately, patience pays off as the texture becomes more unified and the flavors more pronounced. You’ll find that the cumin’s earthiness, the tahini’s nuttiness, and the Sriracha’s spiciness create a more harmonious blend after this brief waiting period.

To maintain ideal temperature and consistency while resting, keep your hummus covered at room temperature before serving to your enthusiastic guests.

Top Tips

Making perfect Sriracha hummus relies on several key techniques that enhance both texture and flavor. Let your chickpeas come to room temperature before blending, as this creates a silky smooth consistency that’s impossible to achieve with cold beans.

For the creamiest results, remove the chickpea skins by gently rolling them between paper towels. You’ll also want to drizzle your olive oil slowly while the food processor runs, allowing it to fully emulsify.

When adding the Sriracha, start with half the recommended amount and taste as you go – you can always add more heat, but you can’t take it away. Finally, don’t skip the resting period, as this allows the garlic and spices to fully develop their flavors throughout the mixture.

Nutritional Guide

Nutritional Information (per serving):

Nutrient	Amount
Serving Size	1/4 cup
Calories	150
Total Fat	9g
Carbohydrates	14g
Protein	5g
Fiber	4g
Sodium	280mg

Additional Nutritional Notes:

• Rich in plant-based protein from chickpeas
• Good source of healthy fats from tahini and olive oil
• High in dietary fiber, supporting digestive health
• Contains essential minerals including iron and calcium
• Lower in calories compared to many store-bought dips

Disclaimer: Nutritional values may vary depending on specific brands of ingredients used and preparation methods. These figures are estimates and should be used as general guidelines only.

Final Thoughts

While this spicy Sriracha hummus offers a modern twist on a classic Middle Eastern dip, it remains true to the authentic flavors that make hummus a beloved staple worldwide. You’ll discover its versatility extends beyond a simple dip, serving as a flavorful spread for sandwiches, wraps, or a protein-rich addition to grain bowls.

Don’t hesitate to experiment with dip variations by adjusting the Sriracha levels or incorporating roasted red peppers, extra garlic, or fresh herbs. Whether you’re hosting a casual gathering or preparing weekly meal components, this recipe delivers a perfect balance of heat and creaminess. You’re joining a growing community of food enthusiasts who appreciate both traditional Mediterranean cuisine and contemporary flavor fusions, making this recipe a go-to addition to your culinary repertoire.

Frequently Asked Questions

Can I Use Dried Chickpeas Instead of Canned Ones?

You’d think canned chickpeas are irreplaceable, but dried ones work beautifully! Just plan ahead – you’ll need overnight soaking and about an hour of cooking time until they’re perfectly tender for your hummus.

How Spicy Is This Hummus Compared to Regular Store-Bought Versions?

You’ll find this version noticeably spicier than most store-bought hummus, but you’re in control of the heat. With 3 tablespoons of Sriracha, it’s about twice as spicy as regular supermarket varieties.

What Can I Substitute for Tahini if I Have a Sesame Allergy?

While tahini’s usually the star, you’re not out of luck! Replace it with creamy sunflower seed butter for a nutty, allergy-safe option, or try smooth peanut butter – both will give you that rich, familiar hummus texture.

Will the Sriracha Sauce Make the Hummus Turn Pink or Orange?

You’ll notice the Sriracha sauce adds a subtle orange-reddish tint to your hummus, but it won’t turn completely pink. The natural beige color of chickpeas helps maintain a warm, appetizing hue you’ll love.

Can This Hummus Be Frozen for Longer Storage?

While you can freeze hummus, you’ll get better results storing it in airtight containers in your refrigerator for up to 5 days. Freezing may alter the texture and make it less creamy and smooth.