Anyone who knows me well knows that I love flavored hummus. The options are endless, but I certainly have my go-to flavors. Over the past year, this red miso and sriracha hummus has become one of them. Hummus is one of my favorite foods because, aside from being delicious and nutritious, it is extremely easy and cost-effective to make.
Also, I love the the versatility of hummus. I most often serve it with pita chips or veggie slices for dipping; however, I also adore it lathered on toast. Most recently, I’ve been a big fan of adding a generous dollop to my rice bowls and salads.
Last September, on a beautiful fall day, my coworkers and I had a healthy, Asian-inspired picnic. That’s when the idea for my red miso and sriracha hummus came to life, and I think it’s safe to say that it was the star of our meal. Recently, my coworker, Lauren, asked me for the recipe and that’s when I decided to turn it into a blog post.
What you’ll need:
- 2 cans chickpeas, drained
- 1/4 cup EVOO
- 1/4 cup sriracha
- 1/4 cup cilantro, chopped
- 2 tbsp. red miso
- 1 tbsp. toasted sesame oil
- 2 garlic cloves
- The juice of two limes
- Sesame seeds and a sprig of cilantro for garnish
What you’ll do:
- Combine all ingredients, minus the garnish, in a food processor; blend until smooth
- Top with sesame seeds and sprig of cilantro