HELLFIRE SRIRACHA HUMMUS

HellfireHummus.jpg

INGREDIENTS:

3 large cloves of garlic (add more to your liking)

2 15oz cans of chickpeas

1/4 cup tahini

Juice of one lemon

1 tsp salt

3-4 tsps Preservation & co. Hellfire Sriracha (can use the Capitol Sriracha to cut down on the heat)

2 Tbsp extra virgin olive oil

olive oil, paprika and minced parsley for garnish

HELLFIRE SRIRACHA HUMMUS

This recipe and photo was submitted by Trevor Hanson of Chicago, IL
- Thanks Trevor!

DIRECTIONS:

1. Peel garlic and add to food processor. Process until minced.
2. Rinse and drain your chickpeas. I suggest peeling the chickpeas by squeezing off the skins. toss the skins, and place the peeled chickpeas in the food processor. (the peeling takes more time, but you will have a creamier hummus as a result)
3. Add tahini, lemon juice, salt, Preservation & co. Hellfire Sriracha, and olive oil to the food processor. Process until the hummus is smooth. If needed, add a tablespoon more olive oil or water so the hummus isn't too thick.

THIS RECIPE USES...