Sriracha Hummus

$2.37 recipe / $0.47
by Beth - Budget Bytes
4.78 from 9 votes
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I never really understood why people say that chocolate is better than sex. Chocolate? Chocolate?! No ma’am. If any food is even going to come close, it’s gonna be this sriracha hummus.

Okay, so maybe I’m just not a chocolate person.

Anyway, I don’t know why I hadn’t put two and two together before or why no one has told me to try this, but sriracha + hummus = heaven. Add an egg, stuff it into a pita, and you’ve got the best damn breakfast sandwich on the planet.

The end.

Sriracha Hummus

Bowl of Sriracha Hummus with heart made out of siracha - pita chips in circle around bowl

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Sriracha Hummus

4.78 from 9 votes
Sriracha hummus is a fun, spicy twist on the creamy traditional chickpea dip.
Servings 5
Prep 10 minutes
Total 10 minutes


  • 1 15oz. can chickpeas ($1.29)
  • 2 Tbsp olive oil ($0.28)
  • 1/4 cup lemon juice ($0.22)
  • 1/4 cup tahini ($0.81)
  • 1 clove garlic ($0.08)
  • 1/2 tsp salt ($0.02)
  • 1/8 tsp ground cumin ($0.02)
  • 2 Tbsp Sriracha (about) ($0.24)


  • Drain the chickpeas and add to a food processor along with the olive oil, tahini, lemon juice, garlic (whole is fine), salt, and cumin. Process until smooth, adding water or more olive oil as needed. I usually add 1/4 – 1/2 cup water, but you can olive oil for a creamier hummus.
  • Start with 1 Tbsp of sriracha and add more to your liking. I like it hot so I added about 2 Tbsp.

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Serving: 1ServingCalories: 254.08kcalCarbohydrates: 24.16gProtein: 9.26gFat: 14.72gSodium: 693.72mgFiber: 7.56g
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For the original plain hummus recipe and three other flavors, check out the original post.

I also can’t wait to try it on my grilled vegetable and hummus pizza!

Bowl of Sriracha Hummus with heart made out of Sriracha - pita chips on the side with bottle of Siracha

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  1. I made several different kinds of hummus for my daughter and her family (they have a new baby so food needs to be high calorie, easy to grab) that were all enjoyed in their early baby days. Now they need a ‘refill’ so I’m looking for different types to add to the others they already liked. I am making your Sriracha (so far, Baby can handle Mama eating spicy foods within reason) and they love good, clean food so I know they will love this. I used my Instant Pot to cook a big batch of garbanzos in preparation of a big meal-prep day for them. It only throws off recipes like yours a little bit because the ratio is a bit different. Sure wish I had some Poblanos on hand, that recipe looks so good. Do you think I could safely sub in some home canned Hatch chilis that aren’t too spicy?

  2. I have never tasted this food, but when I see the photo I think I am interested to eat that. The serving is nice.

  3. I love roasted red pepper hummus, and I had one left that needed to be used, so I roasted it and threw it into this hummus. It turned out so good!!

  4. I brought back some honey tahini from Greece and used this for the sriracha hummus. Amazing!

  5. I just found that if you roll the chick peas in a towel before placing in the blender, it peels off the skins and makes the hummus much more smooth and creamy.

  6. Made this today and it turned out awesome. I don’t think I can ever justify buying hummus from the store again!

  7. We LOVE your site. You have such a commitment to good taste. I mean why else would you eat . . .

    It is because of your commitment that I share this. We made your hummus recipe and it tasted really good, but then we made this hummus recipe and it was the consistency that trumped your recipe. So if you combined the two recipes it really does make the perfect hummus.

  8. Everyone loved this humus! The second time I made it I added a couple tablespoons of cream cheese and it was even more amazing!

  9. OMG Huy Fong is in the picture. lol. You’re overpaying, then! You can get it on Amazon for 13 cents/oz and I’ve gotten it cheaper before. Hadouken!