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Sriracha Hummus

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Why I Love This Recipe

My Favorite Condiment

Before I came along, Rob, like many guys ate JUNK. There were no vegetables in his life. His diet consisted of fast food and frozen pizzas. However, every so often he would head into the kitchen to make one of the best breakfast sandwiches I've had. What made them particularly special was the addition of Sriracha, a sun-ripened chile sauce from Thailand. It added great flavor and spice. It quickly became my new favorite condiment.

When we moved out of Austin, I threw out my bottle, and have been unable to find it in Santa Fe. Albertson's was always out; Whole foods and Smith's didn't carry it. Then magically as I was passing through the Smith's Asian isle last week, it just appeared! Oh, the things I could do with it.

I had some garbanzo beans lying around, and decided Sriracha would do wonderful in a hummus. I have only recently started eating hummus. My friend Brittany introduced the Greek dish to me, and I realized it was delicious Mediterranean bean dip. It's easy to make your own in a blender or food processor. My original recipe from Ina Garten called for tahini, but I didn't have any. I did have sesame seeds so I toasted a few tablespoons in a dry skillet, and then blended them with olive oil before adding the rest of the ingredients.

Originally posted on Sweets and Eats

Ingredients You'll Need

2 or 3 Tbs sesame seeds, toasted and blended with a tbs. of olive oil.
1 Can garbanzo beans, drained
3 Cloves of garlic
2 or 3 Tbs of Sriracha
Juice of half of a lemon
Sea salt
Fresh cracked pepper
A dash of cayenne
1/4-1/2 C. Olive Oil, (I didn't measure when I made it, so this is a guess. Use your judgment.)


Blend all ingredients until fairly smooth.

Garnish with rosemary and serve with pita chips.

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