Sriracha & Garlic Hummus & My New Farm Share

Jun 5, 2012

Inspiration comes in all shapes, sizes, songs, and ways. Even misery.  My writer friend, B, has been moaning about publishing and how difficult it is to keep writing without commercial success, or even wondering what success means personally.

Do I have the answers? No, I do not.

But…I do have Sriracha.  And B loves this spicy stuff so much he will put it on just about anything (even a half-finished manuscript).

Yesterday I picked up the first of our CSA farm shares for the season.  Instant inspiration came from seeing the baby bok choy, the delicate leeks. Yes, it’s a tough time for writers, but while we wait for good news and keep plodding through, pushing forward, we can at least find flavor and spice.

B – this recipe is for you.

Sriracha & Garlic Hummus

Sriracha can go with eggs or in soup - just about any place you'd like some heat. I like it in this hummus because the creamy tahini balances out the intense spice. You can put as much or as little Sriracha as you'd like. You can serve this with rice crackers or spread it on a tofu or turkey sandwich.

1 15 oz can of Chicpeas/Garbanzo Beans (or fresh, soaked overnight and prepped al dente)

1/3 cup olive oil

2 cloves garlic, crushed

2 tsp lemon juice

2 tbsp tahini

pinch or more salt

1-3 tsp Sriracha (more if you like)

Rinse beans in cold water and drain well. Pour olive oil into food processor and add beans, garlic, lemon juice, tahini, and salt. Pulse and blend until very creamy. Add Sriracha and mix. Adjust for seasoning or spice.

1 comment

  1. celia
    June 9, 2012

    Spicy hommus! Now that’s what we need for our cold Sydney winter!

    Reply

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