Easy 10 Minute Sriracha Hummus

July 12, 2015

Author Notes: Nothing like a last-minute dish with a punch full of flavor for your next pool party, BBQ, family picnic, or just something quick to whip up for your week. Dip fresh veggies, meat/fish, pita, chips, crackers, pizza base, sandwich spread instead of mayo, or thin it out for an amazing dressing. The ideas are endless! Note: the below has no tahini added but feel free to add a tablespoon for a more velvety sesame-flavor.Stacy

Serves: 4-6


  • 1 15-oz can of garbanzo beans (chickpeas), drained and rinsed (no salt preferred)
  • 1/2 lime, juiced
  • 1/4 cup Sriracha (or more as desired)
  • 1/2 tablespoon Tamari
  • 1 large garlic clove, smashed to a paste (roasted would enhance the flavor)
  • 1 teaspoon ground ginger
  • 2-4 tablespoons water
  • 1/4-1/2 cups extra virgin olive oil
  • Option: 1-2 tb tahini


  1. Blend everything together in a food processor, except extra virgin olive oil.
  2. Slowly drizzle in extra virgin olive oil as you combine hummus ingredients. Add more water for thinner hummus. More velvety add 1 tb tahini and/or extra virgin olive oil.
  3. Refrigerate for at least 20-30 minutes for flavors to combine.
  4. Store in a refrigerator in an airtight container. Lasts about a week (if it truly lasts that long!)

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