Roasted Red Pepper Hummus with Sriracha Sauce


  • 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)


  1. 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.