Hot Sauce Hummus

If you like a little kick to your hummus, you can use any hot sauce you like or have in this recipe. If you’re not into the spice, you can totally omit the hot sauce and make the hummus without. Feel free to then add in any sprinkling of herbs or spices you like instead, using this as more of a blank canvas!

INGREDIENTS:

  • 1 can chickpeas (drained, but reserve some of the juice on the side and refrigerate so it’s cold)

  • 1/4 cup lemon juice

  • 1/4 cup tahini

  • 1 tablespoon minced garlic

  • 2 tablespoons olive oil

  • 1/2 teaspoon salt (or to taste)

  • 1/2 teaspoon ground cumin

  • 3 tablespoons aquafaba (chickpea juice)

  • 1 tablespoon of hot sauce (plus more for serving)

STEPS:

In a food processor, combine the tahini and lemon juice and process on high for about 1 minute.

Add the olive oil, minced garlic, salt, and cumin and process for around 30 seconds.

Make sure to scrape the bowl occasionally.

Add half of the chickpeas and process for about 1 minute.

Add the remaining chickpeas and process until mostly smooth, a couple minutes.

While the processor is running, add 3 tablespoons of cold aquafaba until it smooths out more.

Add the hot sauce and process until incorporated.

Serve with drizzled hot sauce on top.

katherine sprung