15-Minute Creamy Spicy Hummus
This homemade spicy hummus is incredibly smooth and flavorful from sriracha, garlic, and tahini! Topped with chili crisp for extra heat and crunch. It comes together quickly in a high speed blender for the ultimate creaminess, but you can also use a food processor.
Yield: 8 servings
Ingredients
- 1 clove garlic, coarsely chopped
- 1 1/2 tablespoons fresh lime (or lemon) juice
- 3/4 teaspoon Diamond Crystal kosher salt (use a 1/2 teaspoon if you are using Morton)
- 1 can (14.5 ounces) chickpeas, drained and rinsed (or you can use 14.5 ounces cooked chickpeas that you've made from scratch)
- 1/3 cup + 1 tablespoon tahini, well stirred
- 1/4 cup good quality extra virgin olive oil
- 1/2 cup cold water (you can add another tablespoon if you finish blending and think it needs it for extra creaminess)
- 1 tablespoon sriracha (you can start with less if you think it will be too spicy for you)
- chili crisp (I love the Trader Joe's brand)
- minced cilantro
Instructions
- Place garlic, lemon, and salt in a small bowl, stir and let sit for 10 minutes. Add to a blender (or food processor) along with chickpeas, tahini, and olive oil.
- Blend and processor for 20 seconds, stop to scrape sides, blend once more, then slowly stream in cold water, while blending for 2 minutes. This will make it so creamy. Stop and scrape down sides. Add sriracha and blend for 30 more seconds.
- Spoon onto a plate or container and top with chili crisp and minced cilantro.
Notes
- The garlic, lime juice, and salt sitting together for a few minutes is it important, as it reduces the sharpness that can often happen result from garlic being blended.
- I get the best flavor from chickpeas that I've cooked on the stovetop compared to those in the can. But either work!
- Don't reduce the amount of tahini or olive oil. Their richness and fats provide so much flavor, and emulsify to give the hummus ultimate creaminess.