Print Recipe

Creamy Sriracha Hummus with Simple Guacamole

Prep Time10 mins
Total Time10 mins
Servings: 8 -10


  • 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!