Sriracha Hummus

• Vegan
• Gluten free

• Produce

  • 1/4 cup Cilantro, leaves
  • 2 (15-ounce cans Garbanzo beans
  • 3 cloves Garlic

• Condiments

  • 1/4 cup Lemon juice, freshly squeezed
  • 3 tbsp Sriracha

• Baking & Spices

  • 1/4 tsp Paprika, smoked
  • 1/4 tsp Salt

• Oils & Vinegars

  • 1/4 cup Olive oil
  • 1 tbsp Sesame oil

• Nuts & Seeds

  • 1/4 tsp Cumin, ground

Found on damndelicious.net

Description

Ingredients

• 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

Directions

• 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.