Happy Hummus Week everyone! Sure, I came up with this celebratory week myself, but I feel we can all observe it with some pita, right? This post is not going to be super long or even very different from the last one, except Sriracha. Because Sriracha gets all the feels from us here in California, and we just love putting it in everything.
Don’t share the love for Sriracha? Well, neither did my friend Krystal, and she loved it. Go figure! A little Umami, a little spice and we have a winner!
Recipe adapted from Neighborfood.
- • 1 15oz can of chickpeas
- • ½ cup tahini paste
- • Juice of ½ a lemon
- • 2 small cloves garlic, roughly chopped
- • ¾ teaspoon salt, or more to taste
- • Reserved chickpea water from the can
- • Sriracha to taste
- Drain the chickpeas, saving the juice in a small cup.
- Remove the skins from the chickpeas (This is the tedious part). The blogger who posted this found the easiest way to do this is to pinch the chickpeas between your thumb and forefinger, with the pointy side facing your hand. Squeeze the chickpea and the skin should pop right off. This worked for us too, but took a really long time.
- Place the skinned chickpeas in the food processor, discard the skins.
- Once all the chickpeas are skinned and in the food processor, pulse until the chickpeas are in sandy looking crumbles.
- Add the tahini, lemon juice, garlic, and salt, and blend until smooth, scraping the bowl as needed.
- Slowly add the chickpea water to the mix until the mixture can blend without catching and is completely smooth. You don't need to use all the chickpea water, just until you get the result you want.
- Add in the Sriracha about a tablespoon at a time until you reach the desired level of taste and spice.
- Chill the hummus for an hour or so.