Quick, healthy and super easy to make in just 10 min from start to finish! So creamy, velvety and rich – way better than store-bought!
If you haven’t tried making homemade hummus, you’ll be shocked just how easy it really is.
I kid you not. With the help of a food processor, all you need is 10 min from start to finish. There’s no dicing or chopping here.
The biggest struggle here is opening the canned garbanzo beans. Other than that, you can throw in the rest of the ingredients right in, pulse and add more liquid as needed until the desired consistency is reached.
You can choose to make it chunky or extra smooth. It’s up to you! But don’t be shy with the Sriracha here. It’s the shining ingredient, giving you just enough of that Asian heat in all of this velvety, creamy glory.
This can also be kept in the fridge for up to one week so you can easily double or triple the recipe for parties and game day.
When you are ready to serve, you can garnish with a drizzle of sesame oil and extra Sriracha. Because at the end of the day, there’s no such thing as “too much” Sriracha.
- 2 15-ounce cans garbanzo beans, drained, liquid reserved
- ¼ cup freshly squeezed lemon juice
- 3 tablespoons Sriracha, or more, to taste
- 1 tablespoon sesame oil
- 3 cloves garlic
- ¼ cup cilantro leaves
- ¼ teaspoon ground cumin
- ¼ teaspoon smoked paprika
- ¼ teaspoon salt, or more, to taste
- ¼ cup olive oil
- Add garbanzo beans, lemon juice, Sriracha, sesame oil, garlic, cilantro, cumin, paprika and salt in the bowl of a food processor.
- With the motor running, add olive oil in a slow stream until emulsified.
- If the mixture is too thick, add reserved garbanzo beans liquid, 2 tablespoons at a time, until the desired consistency is reached.
- Store in an airtight container in the refrigerator for up to 1 week.
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Just found you website and I just tried your hummus and only made half of the recipe, because I didn’t want that much leftover since I was making it for one. I love the flavors!!!! I also tried your shimp and Broccoli stir-fry and that was delicious too.
Can I substitute Tahini for the sesame oil? If so, how much tahini?
What a great idea! But unfortunately, without having tried these modifications myself, I cannot answer with certainty. But if you get a chance to try it, please let me know how it turns out! 🙂
Can this recipe be halved?
I’ve had this recipe pinned forever and I finally made it for a party this weekend. It was terrific and SOO easy. The most time consuming part was opening the cans of beans. I forgot to put cilantro on my grocery list so I left it out and it was still great. I’m excited to try it as written next time.
I can not wait to make this!!!! I love siracha!!!! One question… Can this be made without cilantro?
I love all your recipes, so easy and yummy! Most important… They always turn out!!!
Yes, absolutely. You can even substitute parsley.
OMG! Just made this. Awesome recipe!
Hi, could you please specify which brand of siracha you use for this recipe?
I recommend using Huy Fong.
Hi there! Just wanted to say I LOVE your pictures and I can’t wait to try this hummus! Looks awesome! Such a great idea. Pinning now!
Yum! I love hummus and Sriracha and never thought of combining the two! Thank you!
Anytime I try this, mine always turns out super grainy. Any tips for getting it smooth?
JG, you can try skinning the beans but it does take some time and effort! 🙂
Looks great! I shared this with my boyfriend (he’s a sriracha addict) and we might try it tonight 😀 Yum! Thanks!!