Almost every time my husband grocery shops he brings home hummus and carrots. Though I truly appreciate his motivation toward having healthier snacks in the house (and to do grocery shopping at all) what always pops to mind is that it takes less than 5 minutes to make hummus at home. Much like pesto, it’s one of those foods that is so quickly prepared, it seems silly to buy it to me.
Hummus is a great dip being made of pureed garbanzo beans and tahini (ground sesame seeds with olive oil) so it offers a great protein and fiber source in a snack. Using olive oil too, it is heart-healthier than many fatty dips. It has a wonderful Middle Eastern flavor also that is guaranteed to elevate the flavor of even the most boring of vegetables. It can be served with quarters of pita bread too however being gluten-free as well as trying to work more produce into my diet, vegetables for dipping are a perfect choice.
Hummus is a super easy option to stick in a school lunch, to whip up for unexpected guests stopping by or for game day gatherings. As much as I like traditional hummus, I really love some spice added. I make a Sriracha Hummus that I can’t keep stocked in the fridge! As fast as it’s made, it’s gobbled up. If you aren’t familiar with Sriracha, it’s a spicy sauce made with red chili and garlic traditionally used in Vietnamese and Thai cuisine. You would recognize it by the bottle; a tall plastic bottle with a pointed, green twist-open top and a rooster on the front. It has become so popular over the past few years, other companies have sprung up that make it and I’m sure there is a way to make it from scratch as well.
Even writing about the hummus now makes my mouth water! I find serving hummus at room temperature the best to enjoy its full flavor. It certainly can be eaten chilled however the flavors don’t come through as strongly. Spiciness is very personal too so I recommend tasting the hummus as the Sriracha is added to determine what tastes best to you. It will be a bit less spicy when enjoying it on dipped vegetables and crackers too!
- 1 15- ounce can Garbanzo Beans , drained
- 1 medium Garlic Cloves , peeled
- 2 tablespoons Lemon Juice
- ¼ cup Tahini
- 1 tablespoon Olive Oil
- ½ teaspoon ground Cumin
- 1-2 tablespoons Sriracha sauce
Add all ingredients to the bowl of a food processor and process until pureed. Drizzle with a bit of extra olive oil when serving. Serve with vegetables and crackers for dipping.
Keep sealed in the refrigerator for up to a week.