Making Spicy Sriracha Hummus from scratch is incredibly simple. This homemade hummus comes together in about five minutes and yields a silky, flavorful chickpea dip that pairs perfectly with pita chips, crackers, or fresh vegetables—ideal for snacks, sandwiches, or party platters.
I’m a hummus enthusiast—plain and simple. Hummus is one of those versatile staples that adapts beautifully to a wide range of flavors. A basic base of chickpeas, tahini, lemon and olive oil becomes a canvas: add roasted beets for color, garlic and herbs for a savory twist, or sweet ingredients for dessert-style dips. This spicy sriracha version adds brightness and heat for anyone who loves a little kick.
The recipe below is intentionally straightforward: whole canned chickpeas, a touch of tahini for creaminess, fresh lemon for acidity, olive oil for richness, and sriracha to deliver steady, garlicky spice. It blends quickly and chills in the refrigerator while the flavors meld. The result is a smooth, vibrant hummus that works as a dip, spread, or sauce.
How to make it
Sriracha hummus is quick to make and requires only a blender or food processor. Follow these two main steps for a reliably creamy hummus:
- Add a 15.5-ounce can of drained, rinsed chickpeas to a food processor or blender with one minced garlic clove, one tablespoon tahini, five tablespoons olive oil, two tablespoons freshly squeezed lemon juice, and two tablespoons sriracha.
- Blend until smooth and creamy, about 60 seconds. If the mixture seems too thick, add 1–2 tablespoons of water or extra olive oil and blend again for a silky texture.
Let the hummus chill in the refrigerator for at least 15 minutes to let flavors meld before serving.
Adjust the spice level
The heat comes from sriracha, so it’s easy to tailor the spiciness to your taste. For a mild, subtle sriracha undertone, reduce the sauce to 2 teaspoons. For a noticeable kick, keep the recipe at 2 tablespoons. If you prefer an extra-spicy hummus, increase to 1/4 cup—this will produce a much hotter dip.
If you want to layer heat without altering the sriracha amount, consider adding a pinch of smoked paprika, a few dashes of chili flakes, or a small amount of cayenne. For a milder heat with more depth, blend in roasted red peppers or a touch of sweet roasted paprika to balance the spice.
How to store it
Store homemade sriracha hummus in an airtight container in the refrigerator. Properly sealed, it will stay fresh for up to two weeks. For longer storage, freeze portions in a freezer-safe container for up to three months—thaw in the refrigerator and stir well before serving. If the texture separates slightly after chilling, stir in a teaspoon of olive oil or a splash of water to restore creaminess.
What to serve it with
This hummus works both as a party dip and as a multi-purpose sauce. It’s excellent served alongside crunchy dippers or used to add flavor to sandwiches, wraps, and bowls. Here are some tasty serving ideas and pairings:
- Crackers – hearty crackers such as whole grain or seeded varieties hold up well to creamy hummus.
- Pita chips or warm pita bread – simple and classic, pita is a go-to vehicle for scooping hummus.
- Vegetables – sliced cucumbers, carrots, celery sticks, bell peppers, and cherry tomatoes all make fresh, healthy dippers.
- Wraps and sandwiches – use the hummus as a spread for gyros, wraps, or grain bowls to add creaminess and spice.
- Grilled or roasted meats – spoon over chicken, lamb, or turkey meatballs for a Mediterranean-inspired touch.
- Appetizer bases – spread on crostini or bruschetta as an unexpected, flavorful starter.
More Mediterranean recipe ideas
If you enjoy this hummus, try other Mediterranean-inspired dishes for a cohesive spread:
- Greek-style turkey stuffed zucchini
- One-pot Mediterranean lamb and mushroom pasta
- Greek quinoa salad
- Mediterranean chicken skewers
- Greek-inspired breakfast casserole
Spicy Sriracha Hummus
Ingredients
- 15.5 ounce can chickpeas, drained and rinsed
- 1 clove garlic, minced
- 1 tablespoon tahini
- 5 tablespoons olive oil
- 2 tablespoons lemon juice, freshly squeezed
- 2 tablespoons sriracha (adjust to taste)
Instructions
- Place all ingredients in a blender or food processor. Blend for about 60 seconds, or until the mixture is smooth and creamy. If needed, add 1–2 tablespoons of water or additional olive oil to reach your desired consistency.
- Transfer the hummus to a container, chill for at least 15 minutes to allow flavors to meld, then serve with chips, crackers, pita, or fresh vegetables.
Notes
- Store in an airtight container in the refrigerator for up to 2 weeks.
- For a spicier hummus, use 1/4 cup sriracha. For milder heat, use 2 teaspoons sriracha.
- To make the hummus extra smooth, peel chickpeas before blending (optional) or blend longer and add a bit more liquid.
Nutrition Facts
Calories: 483 kcal (per recipe)
Carbohydrates: 33 g | Protein: 12 g | Fat: 35 g
Saturated Fat: 4 g | Sodium: 957 mg | Fiber: 10 g
Potassium: 369 mg | Vitamin C: 16 mg | Calcium: 88 mg | Iron: 3.2 mg