Sriracha hummus is a fun, spicy twist on the creamy traditional chickpea dip.
Drain the chickpeas and add to a food processor along with the olive oil, tahini, lemon juice, garlic (whole is fine), salt, and cumin. Process until smooth, adding water or more olive oil as needed. I usually add 1/4 – 1/2 cup water, but you can olive oil for a creamier hummus.
Start with 1 Tbsp of sriracha and add more to your liking. I like it hot so I added about 2 Tbsp.