Sriracha Hummus

By nnlester

Ingredients

• 2 cups dry chickpeas
• 1/4 teaspoon baking soda
• 4 cloves garlic, smashed
• 2 1/2 teaspoons finely ground sea salt
• 1 teaspoon smoked paprika
• 1/4 cup roasted sesame tahini
• 3/4 cup sriracha (Find organic sriracha here.)
• 1/2 cup extra virgin olive oil
• 1/4 cup water

Preparation

Step 1

Instructions
Pour the chickpeas into a bowl, cover with warm water by two inches and then stir in the baking soda. Let the chickpeas soak, covered, for 18 to 24 hours. Drain them and rinse them well.
Dump the soaked chickpeas into a stockpot or Dutch oven, cover them with plenty of water and boil them over high heat until softened, about 1½ to 2 hours. Drain the chickpeas, and allow them to cool to room temperature.
Place the chickpeas, garlic cloves, salt, smoked paprika, tahini, sriracha, olive oil and water into a food processor, and process them together until they form a smooth, velvety paste.
Serve immediately with vegetables, or store in an airtight container in the refrigerator for up to a week.