This Sriracha Peanut Hummus is a party in your mouth. It is nutty and spicy with a zesty twist. You’ve got to try this thai twist on one of our favorite snacks.
Who Doesn’t Love Sriracha and Peanut Butter?
Hummus is traditionally chickpeas, tahini, garlic, lemon and olive oil. I started making this when I was practically living at the restaurant I was working at and only able to afford to eat hummus and peanut butter at my apartment. When I first started making hummus, I wasn’t sure if I liked the flavor of tahini. It was a bit rich and bitter for me, plus it wasn’t in my budget. I figured peanut butter would be a good substitution since its nutty and rich. Peanut butter goes best with two things, jelly and sriracha. The more I made it, the more I added to it and switched it from a traditional hummus to a spicy thai dip!
All Things Thai
Chickpeas I typically make hummus last minute so there is never enough planning to cook my own chickpeas. I almost always have a can or two in my pantry. Simply open and rinse. Some people peel their chickpeas, but I never have.
Peanut Butter I always have JIF Natural Creamy Peanut Butter in our pantry, but you can use your favorite.
Sriracha There was a season that I put Sriracha on everything. Now that we are self acclaimed “hot sauce connoisseurs,” we have a different hot sauce for every type of dish. Sriracha is the perfect flavor and heat for this thai dip. If you want the flavor but not as much heat, try a small amount at a time and add more to your liking.
Garlic I like to keep the garlic on the lighter side because it can over power the hummus!
Lime Juice A little juice goes a long way. If you feel like you need a little more acid in the hummus, add another squeeze.
Cilantro & Jalapeño These are both great additions for flavor in this recipe. Cilantro adds a fresh herbaceous twist and jalapeño adds a layer of flavor and heat.
Olive Oil gives hummus the smooth and rich consistency. Use either a light flavored olive oil because strong flavored oils can over power the hummus.
Water is my secret ingredient for a smooth and lighter dip. Not many people realize how much olive oil is in hummus. Olive oil tends to thicken a lot in the fridge, so the ratio of oil and water in this hummus allows it to still be nice and spreadable right out of the fridge.
Food Processor or Blender We love our Vitamix for hummus. You can use either a food processor or blender to make this hummus. With either, just make sure to blend it long enough until it reaches a smooth consistency.
What should I serve to dip with this? Fresh Pita bread or pita chips are perfect for this. For veggies, I love using snap peas, carrots, cucumber and bell peppers.
Recipe
Sriracha Peanut Hummus
This Sriracha Peanut Hummus is a party in your mouth. It is nutty and spicy with a zesty twist.
Ingredients
- 1 15 oz. can Chickpeas, drained and rinsed
- 1/4 Cup Peanut Butter
- 1 Tbsp. Sriracha, plus extra for garnish
- 1 Clove of Garlic
- 1 Tbsp. Lime Juice
- 1/4 Cup Light Flavored Olive Oil
- 1/2 Cup Water
- 1/4 Cup Cilantro, plus extra for garnish
- 1/2 tsp. Kosher Salt
- 2 Tbsp. Fresh Jalapeño, optional
- 2 Tbsp. Chopped Peanuts, for garnish
Directions
- Step 1 Combine all ingredients in a food processor or blender.
- Step 2 Blend all ingredients together until smooth. Season to taste.
- Step 3 Serve in a bowl and top with a little Sriracha, chopped peanuts and cilantro. Serve with fresh veggies and pita bread or pita chips.
About the Author
Lauren is a classically trained, professional chef. A culinary school graduate, she has spent time working organic farms in the Italian countryside and was the pastry/sous chef at a high profile restaurant in Dallas prior to becoming a full-time personal chef. Her cooking style is often referred to as “rustic.” Being a personal chef, she is not bound by a single type of cuisine and has had the opportunity to experiment with hundreds of regional recipes from all over the world.
