Sriracha hummus – with bean magic

two bean siracha hummus
Trying out a different blog is fun. The best is when you are not just scouting around but are genuinely trying to validate some of the recipes. This was the thought before joining the food swap club by Amber. This is my first attempt, let me know what you feel about it.
For the first trial, I have a very smart blog pair,
Fix me a little lunch the very name attracted me and so did the profile.
Ali the recipe developer and writer is straightforward, sensible and promotes community supported agriculture. I love the way she has come up with simple easy to deal with lunches perfect to fix in a box.

What I picked

While going through the visual index (incredibly smart idea) I found one which caught my eye, one I can easily incorporate into my weekly meal prep – Siracha two bean hummus.
I am used to soaking chickpeas,  pressure cooking them and keeping them ready for my busy morning. Alongside I also make a small portion of hummus for the stacked salad bread, that my kids love for lunch. Hence this recipe looked so easy to incorporate. The additions were the siracha and the white beans. That was not too difficult I could easily find them nearby.
So washed and soaked the white beans too this week, pressure cooked a batch. The addition of the white beans added more creamy texture to the hummus. I guess I am sure to continue that trend.

The sriracha effect

I have had sriracha earlier, during our travels but hardly had experimented with it at home. This spicy hot chilli sauce from Thai or Burmese (as they have quite a few versions of this region) is a blend of spicy red chillies in vinegar and salt. The flavour of the sauce was not overpoweringly spicy with all the bean blends. My spice monitors ( husband and the older one) at home loved it.

Variations

As a variation to the current recipe, I have added my usual tbsp of flax seeds while processing the hummus and topped it with a bit more of them.
Other than that, I find it easier to soak the dried chickpeas and bean overnight, draining and then pressure cooking them as opposed to the drain the canned ones as I can control the salt added much better and use the resultant aquafaba in for my baking needs.
The hummus seems to have made a permanent place on the menu..so if you hear me go blah blah about sriracha hummus you where the original recipe came from. Now back on to other easy meal prep for the week.
Here are some prep ahead you could try and stays well for a week.
Print Recipe
Sriracha hummus Yum
with double bean magic
Votes: 1
Rating: 5
You:
Rate this recipe!
Prep Time 4-5 hours
Cook Time 40 minutes
Passive Time 20 minutes
Servings
people
Ingredients
to soak and cook
to add to the processing
Prep Time 4-5 hours
Cook Time 40 minutes
Passive Time 20 minutes
Servings
people
Ingredients
to soak and cook
to add to the processing
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. Rinse and soak the chickpea and the white beans in ample water
  2. Refresh the water after 4-5 hours
  3. Pressure cook the beans with water enough to soak them for about 20 minutes or till soft
  4. Once the pressure is released, drain the beans and set aside to cool. Save the water from the cooking of the beans to use in baking.
  5. Into the food processor add the beans once cool, with tahini, roasted garlic cloves, flax seeds and sriracha sauce.
  6. Coarse blend the mixture. now add, the lemon juice, zest, olive oil and salt and blend again till smooth
  7. Remove the prepared hummus and save in airtight boxes in the refrigerator.
Recipe Notes

The time taken is much shorter if you are using canned beans.

Serve the hummus with veggie sticks, pita bread or bread.

You can use siracha seasoning in the place of sauce. Adjust the quantity based on taste.

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Poonam Bachhav
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The Sriracha hummus sounds very flavorful Seema ..lovely share !

Poonam Bachhav
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The Sriracha hummus sounds flavorful Seema..lovely variation !