The last two weeks have been a whirlwind. Between going to conferences, tours, teaching, planning more classes, and blogging both here and on Brooklyn Atlas, having a quiet night at home just to relax had been put on the backburner.
So this past weekend, when the weather went a little berserk and the temps dipped down into the 40s with wind and rain, I decided to spend a night in to catch up on Mad Men. And made this Sriracha hummus to go along with chips and carrots for TV-time snacking.
It's a spicier, smokier take on your traditional hummus, but not so spicy that your tongue is scorched afterwards. I throw in a bit of garlic and add some crushed red pepper flakes at the end.
And of course, the recipe scales up for larger quantitieis, so it'd be an easy thing to whip up for all those upcoming summer barbecues, picnics, and other parties.
- 1 large clove garlic, minced
- 1 16-ounce can chickpeas (garbanzo beans), drained
- 1/2 cup extra-virgin olive oil
- 2 tablespoons tahini
- 2 tablespoons fresh lemon juice
- 1 1/2 tablespoons Sriracha
- 1/2 teaspoons salt, or to taste
- Extra olive oil and crush red pepper flakes for garnish (optional)
- In a food processor or blender, combine the garlic, chickpeas, olive oil, tahini, fresh lemon juice, Sriracha, and salt. Puree until smooth. Adjust the seasoning with more salt if you’d like. Transfer the hummus to a bowl and serve with chips, pita, or carrots.