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+ servings
two bean siracha hummus

Sriracha hummus

with double bean magic
Prep Time 4 hrs
Cook Time 40 mins
Total Time 5 hrs
Course Appetizer, Breakfast, sidedish, Snacks
Cuisine Continental, diabetic friendly, Fusion, gluten free, International, middleeastern, Pressure cooker, Summer, Vegan, Vegetarian, Winter
Servings 4 people


to soak and cook

  • 1 cup chickpea White, garbanzo beans
  • 1 cup white bean
  • drinking water

to add to the processing

  • 1 tbsp flax seeds
  • 1/4 cup tahini
  • 1-2 cloves garlic roasted
  • 1-2 tbsp olive oil
  • 1 tbsp Siracha Sauce
  • 1 small lemon
  • salt to taste


  • Rinse and soak the chickpea and the white beans in ample water
  • Refresh the water after 4-5 hours
  • Pressure cook the beans with water enough to soak them for about 20 minutes or till soft
  • 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.
  • Into the food processor add the beans once cool, with tahini, roasted garlic cloves, flax seeds and sriracha sauce.
  • Coarse blend the mixture. now add, the lemon juice, zest, olive oil and salt and blend again till smooth
  • Remove the prepared hummus and save in airtight boxes in the refrigerator.


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.
Tried this recipe?Let us know how it was!