The other evening after work I stood in my kitchen squirting Sriracha on crackers and wishing I had thought to soak some chickpeas so that I could make hummus when BOOM it hit me. Sriracha hummus! Sort of like when you write down your dreams in the middle of the night and wake up with brilliant bits of nonsense by your bedside.

I know people have done this before because originality is dead as ….oh no no no, it is WAY too soon for Whitney Houston jokes…Ugh why am I so crass?! RIP, Whitney! Anyway, I soaked some chickpeas that night and woke up at 7 am to make Sriracha hummus like some weird pant-less manic legume-loving Keebler elf.

Sriracha Hummus
Serves 4/Prep Time 5 minutes/Cook Time 5 minutes

You will need:
3 cups cooked chickpeas
1 clove garlic ( roasted, if you’re fancy!)
2 tbsp Tahini
2 tbsp olive oil
Juice from ½ lemon
1 tbsp cumin
1 tsp paprika
1/2 cup Sriracha

To make:
Throw all ingredients in a blender or food processor and blend until smooth and creamy.

This has nothing to do with anything, but see how this wine-marker can read my thoughts!