Sriracha Hummus

It's time again! Time for what? Secret Recipe Club! Each month, as part of SRC, we're assigned another blogger, and we get to pick a recipe from their blog to make. This month, I got Amy's Cooking Adventures, and she certainly goes on culinary adventures! Looking through her recipes, I saw many I wanted to make, and I finally narrowed it down to roasted chickpeas, hummus, pitas, and egg drop soup. I'm sure you're sensing a Mediterranean theme (and egg drop soup, of course). I'm not too good at making those perfectly long and pretty lines of egg, and I was interested to see how she did. However, in the end, I decided I wanted more of a snack a went for some hummus. I made just a few modifications - Sriracha for Frank's Red Hot since we didn't have any, cooked garbanzos instead of canned (just our preference and what I have around), no basil (and extra garlic) since I thought those flavors would go better with Sriracha. Next time, I'm thinking more Sriracha - we like it spicy! (As written, the hummus is actually quite mild. I've never had Frank's Red Hot, so I'm wondering if it's spicier.)

What's your favorite hot sauce?

Sriracha Hummus

by CJ Huang

Try this Sriracha Hummus - it's like Sriracha in a delicious dippable snack form. Eat it on some veggie sticks or just with a spoon!

Prep time: 5 minutes
Cook time: none
Total time: 5 minutes
Yield: 2 cups

Materials:

Mass	Weight	Volume	Number	Material	Notes
427 grams	15.125 ounces		1 can	garbanzo beans
		1 teaspoon		garlic powder
		1 tablespoon		Sriracha
		1 teaspoon		paprika

Methods:

	1. Gather all materials.
	2. Place all materials into food processor and process until desired texture reached. Add water or olive oil if a thinner texture is desired.