+GF +QP +SF
Spicy and tangy, this hummus tastes like buffalo wings—cruelty-free style. We’ve been dipping with celery, cauliflower and tortilla chips … we’ll be lucky if we have any left to serve guests! —AS
SERVES 4 TO 6
1 (15-oz [425-g]) can chickpeas, rinsed and drained
½ tsp ground cumin
¾ tsp smoked paprika
¼ tsp cayenne pepper
¾ tsp sea salt
3 cloves garlic
2 tbsp (36 g) tahini
2 tbsp (30 ml) Sriracha hot sauce
1 tbsp (15 ml) lemon juice
½ cup (80 g) roasted peppers (roasted reds are great, but a jarred mix is fine too!)
2 tbsp (30 ml) olive oil
Cayenne or fresh cilantro, for serving (optional)
Blend everything except the olive oil together in a food processor or high-speed blender. Once it’s well combined, add the olive oil and mix again. Pour it into a dipping-friendly container and serve with a drizzle of olive oil and cayenne or some fresh cilantro. Hummus saves for up to 2 weeks in an airtight container in the refrigerator. Great as a dip or sandwich spread!