Sriracha Hummus with Roasted Chickpeas

This sriracha hummus is the perfect blend of spicy and creamy. The roasted chickpeas add a nice crunch, and the sriracha gives it a nice kick. It's the perfect appetizer or snack for any occasion.

I first came up with this recipe when I was looking for a way to use up some leftover chickpeas. I had already made a batch of hummus, but I wanted something with a little more flavor. I decided to add some sriracha, and the results were amazing. The sriracha gave the hummus a nice kick, and the roasted chickpeas added a nice crunch. I've been making this hummus ever since, and it's always a hit with my friends and family.

Prep time: 10 | Cook time: 25 | Serves: 4

Ingredients

• 1 can (15 ounces) chickpeas, rinsed and drained
• 1/4 cup tahini
• 1/4 cup lemon juice
• 2 tablespoons olive oil
• 1-2 tablespoons sriracha, to taste
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Preheat oven to 400 degrees F (200 degrees C).
2. Spread chickpeas on a baking sheet and roast for 20-25 minutes, or until golden brown and crispy.
3. In a food processor or blender, combine the chickpeas, tahini, lemon juice, olive oil, sriracha, cumin, salt, and pepper. Process until smooth.
4. Taste and adjust seasonings as desired.
5. Serve with pita bread, crackers, or vegetables.

Why It Works

• The roasted chickpeas add a nice crunch to the hummus.
• The sriracha gives the hummus a nice kick.
• The tahini and lemon juice add a nice creaminess and tanginess to the hummus.
• The cumin and salt add a nice depth of flavor to the hummus.