Roasted Red Pepper Hummus
I’ve been on a hummus kick lately. Roasted red pepper hummus to be exact. It’s so easy to whip up, and can be used as a dip for veggies or pita bread, or as a spread to spice up a sandwich. But I think my addiction to this snack is not necessarily its versatility and convenience, but rather its flavor… the smokiness of the roasted peppers along with a kick stemming from an unlikely ingredient: Sriracha!
I think the Thai hot sauce Sriracha can be a great addition to many dips and dressings. It adds more zing than Tabasco, as well as subtle hints of vinegar and garlic. For this hummus recipe, you can simply mix in a quarter of a cup or so of Sriracha after all of the other ingredients have been blended, or you can do it in a made-to-order style, and stir in a few tablespoons before serving. This way, you can control the amount of heat for each helping.
2 cups cooked chickpeas (with some reserved cooking liquid, if available)
1/2 cup tahini
1/4 cup extra virgin olive oil
2-3 garlic cloves
1 lemon or lime
1 tablespoon paprika
Salt and freshly ground pepper
1/4 cup Sriracha
1. Add chickpeas, tahini, extra virgin olive oil, garlic, and lemon juice or lime juice in a food processor or blender.
2. Blend until mixture is smooth. Add liquid from chickpeas or water if mixture is too dry.
3. Blend in Sriracha.
4. Add salt and pepper to taste. Add additional lemon juice or lime juice as needed.
5. Serve with a little drizzled olive oil and paprika.
Alternate option: Skip step three, and instead stir in 2-3 tablespoons of Sriracha into half of cup of hummus before serving.
Makes 6-8 servings.