Sriracha Hummus - Clean Eating and Kid Friendly
2 cups dry chickpeas
¼ tsp. baking soda
4 cloves garlic, smashed
2½ tsp. salt
1 tsp. smoked paprika
¼ cup tahini
¾ cup sriracha
½ cup olive oil
¼ cup water
I like to use dried chickpeas because the tinned ones have a lot of sugar in the water, you can use either if you use the dried ones make sure to soak them overnight.
If you are using tinned chickpeas, drain the water and put them in clean water.
Put chickpeas into a saucepan and cover with water, and then bring to the boil
Cook for approximately 2 hours at a simmer or until the chickpeas have softened*
Take them off the heat and allow the chickpeas to cool in the water.
Place the chickpeas, garlic cloves, salt, smoked paprika, tahini, sriracha, olive oil and water into a food processor.
Pulse them together until they form a smooth, velvety paste