Light Up Your Roasted Red Pepper Hummus with Sriracha SauceAlthough it has been around for decades, Sriracha sauce is only just now having its well-deserved moment in the culinary spotlight. Often served as a condiment in Thai, Vietnamese and Chinese restaurants, Sriracha sauce is a bright red, multi-purpose hot sauce made with red chili peppers. It contributes heat, tang and just a wee bitty hit of sweet and savory to whatever you add it to. And it works wonders for lighting up what might otherwise be rather bland, in this case roasted red pepper hummus. Ever since our dinner at “A Fish Called Avalon”, I have become a serious Sriracha devotee, so much so that I have even made my own! I got the homemade Sriracha sauce recipe from the Steamy Kitchen and hands down it is the best Sriracha sauce you will ever try. However, for the roasted red pepper hummus recipe I just didn’t have time to make my own Sriracha sauce, so I used Ninja Squirrel, a non-GMO certified brand that’s really, really good. Although Ninja Squirrel is supposedly only sold exclusively at Whole Foods Market, apparently you can also buy it from Amazon too. And trust me, once you try Sriracha Sauce you will find yourself adding it to one dish after the other!
Roasted Red Pepper Hummus with Sriracha Sauce
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Yield: 4 1x
- 1 can (15 ounces garbanzo beans (I like BPA-free Eden Foods brand))
- 1/2 cup coarsely chopped roasted red peppers (see notes below)
- 2 tablespoons extra virgin olive oil
- 1/3 cup chopped parsley
- 2 tablespoons fresh lemon juice
- 1 to 2 tablespoons srirachi sauce (such as Ninja Squirrel)
- 3 cloves garlic
- Unrefined sea salt (to taste)
- Place ingredients in a high speed blender (such as a Vitamix) or food processor and process until smooth and creamy.
For the roasted red peppers you could always use fresh red peppers and roast and peel them yourself, but it is much easier to just buy roasted red peppers in a jar, especially because you really can’t tell the difference. For this recipe, I use about 1/2 of an 8 ounce jar of roasted red peppers and then I just be sure to pat them as dry as possible with paper towels before incorporating into the recipe.