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
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.