Paired with a Pale Ale
Now that we are really into the thick of things when it comes to March Madness, I can’t help but think about all of the game day eats that I want to plunge head first into. I treat this time of year very similarly to how I treat the football season, where I basically spend 5 months just devouring chicken wings and guacamoles by the buckets full.
I’ve been wanting to share this recipe with you guys for quite a while. I have had it saved in the old recipe vault since the end of the football season, and with us heading into the most important games of this little basketball tournament we like to call “March Madness,” I thought that this would be the perfect time to share it with you!
When I think of game day eats, the term “unhealthy” immediately comes to mind, but it doesn’t have to be that way. Tailgating food does not need to be deep fried and slathered in rich, buttery sauces. That’s why I love both guacamole and hummus for the perfect game day recipe. That’s right. You saw that correctly. This recipe combines the best of both worlds. Guacamole is literally piled high on top of the most addicting sriracha hummus. It’s pretty addicting, and now I have officially warned you. You’re welcome.
When it comes to pairing this creamy sriracha hummus with simple guacamole with the perfect dipping vessel, I looked no further that Food Should Taste Good Tortilla Chips. For this recipe, I used both the Multigrain and Blue Corn varieties, mostly because they are my favorites, but also because I think the flavor of these two pair so perfectly with the spicy hummus.
Food Should Taste Good Tortilla Chips are different than your average tortilla chip. These little delectable bites are wholesome, non-GMO, made with REAL ingredients, AND are gluten-free too. Don’t let their healthiness fool you though. They do not lack in flavor and have that perfect crunch. They make your March Madness game day eats that much more delicious.
When I went to choose the beer pairing for this recipe, I had a hard time. I kept flip-flopping. Part of me wanted so badly to pair it with an IPA, which has been known to pair very well with spicy foods. The problem I had during the taste test was that the IPA was just way too overpowering. I mean you could barely taste the hummus at all. That’s why, in the end, I decided to go with a pale ale. You still get that hoppiness, but it’s definitely toned down. The hops tone down the spice, but it’s not overpowering. It makes for the perfect pairing.
Add this creamy sriracha hummus with simple guacamole to your March Madness game day menus! I promise it won’t last very long. Come to think of it, you should probably just make two batches just to be sure. ;) Have a wonderful weekend, friends!
Creamy Sriracha Hummus with Simple GuacamolePrint Pin Rate
- 30 ounces of canned garbanzo beans drained (reserving the liquid) or dry garbanzo beans that have been soaked or quickly cooked (also reserving the liquid)
- 3 tablespoons tahini more as needed
- 1 tablespoon sriracha more as needed
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground cayenne pepper
- 1/4 teaspoon black pepper
- 1/4 teaspoon fine sea salt
- 1/4 - 1/3 cup extra virgin olive oil the good stuff (plus extra for drizzling)
- 2 large avocados peeled, pitted and mashed
- 1 teaspoon lime juice
- 1 tablespoon chopped fresh cilantro plus extra for garnish
- 1 large jalapeno stemmed, seeded and diced finely
- Serve with: Food Should Taste Good Multigrain and Blue Corn Tortilla Chips
- Suggested Toppings: finely diced jalapeno thinly sliced radishes, chopped fresh cilantro, pine nuts
- In the bowl of your food processor, combine the garbanzo beans, 2-3 tablespoons of the liquid from the garbanzo beans, tahini, sriracha, garlic powder, cayenne pepper, black pepper and salt. Pulse the mixture 6-7 times to break up the beans. With the food processor running, pour in the extra virgin olive oil to your desired amount. I prefer my hummus on the oily side, but adjust this amount based on your personal preference. Continue to process until smooth and creamy, about 1 minute. Scoop the hummus into a serving bowl and set aside.
- In a small bowl, combine the mashed avocado, lime juice, fresh cilantro, jalapeno, and a dash of salt and black pepper to taste. Fold the ingredients together to combine.
- Dollop the simple guacamole on top of the creamy sriracha hummus. Garnish it with finely diced jalapaeno, thinly sliced radishes, chopped cilantro and pine nuts. Serve alongside Food Should Taste Good Multigrain and Blue Corn Tortilla Chips and enjoy!