Sriracha Hummus


  • 2 (15-ounce) cans garbanzo beans, drained, liquid reserved
  • 1/4 cup freshly squeezed lemon juice
  • 3 tablespoons Sriracha, or more, to taste
  • 1 tablespoon sesame oil
  • 3 cloves garlic
  • 1/4 cup cilantro leaves
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon salt, or more, to taste
  • 1/4 cup olive oil


  • Add garbanzo beans, lemon juice, Sriracha, sesame oil, garlic, cilantro, cumin, paprika and salt in the bowl of a food processor.
  • With the motor running, add olive oil in a slow stream until emulsified.
  • If the mixture is too thick, add reserved garbanzo beans liquid, 2 tablespoons at a time, until the desired consistency is reached.
  • Store in an airtight container in the refrigerator for up to 1 week.

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