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
Ingredients
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1
15-oz can of garbanzo beans (chickpeas), drained and rinsed (no salt preferred)
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1/2
lime, juiced
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1/4 cup
Sriracha (or more as desired)
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1/2 tablespoon
Tamari
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1
large garlic clove, smashed to a paste (roasted would enhance the flavor)
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1 teaspoon
ground ginger
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2-4 tablespoons
water
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1/4-1/2 cups
extra virgin olive oil
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Option: 1-2 tb tahini
Directions
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Blend everything together in a food processor, except extra virgin olive oil.
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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.
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Refrigerate for at least 20-30 minutes for flavors to combine.
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Store in a refrigerator in an airtight container. Lasts about a week (if it truly lasts that long!)
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