Sriracha Garlic Hummus

I'm a slave to the hummus. It's the truth. One of my favorite meals to take to work is a bunch of chopped up vegetables with whatever hummus we have around for dipping. It's light and fresh, and since I work nights it's important my dinner doesn't bog me down and put me into an unwanted food coma. If you know me, you know I love spicy food so it was only a matter or time before this concoction made it's way into my life. Now I'm in love. This will always have a place on hummus making day.

A Couple of Things: First, hummus is awesome. It's a great addition to so many meals. Use it as a vegetable dip or a sandwich spread, add it to a stir-fry (yeah, it's happened) or enjoy with some nice warm pita. When making hummus you can really add just about anything you like, so experiment. If you like a thicker consistency use less liquid. You can use additional olive oil in place of the water, but I really see no reason to add the extra fat and calories, I don't notice a taste difference at all. Also, feel free to throw all the ingredients in whole and let the food processor do the work for you. Super easy, just like I like it! 

Ingredients:
1 1/2 Cups Chickpeas (or 1 15.5oz can)
2 Tbsp. Olive Oil
1/4 Cup Fresh Squeezed Lemon Juice
1/4 Cup Tahini
2 Tbsp. Water
1/2 tsp. Salt
1/2 tsp. Cumin
3 Cloves Garlic
3 Tbsp. Sriracha

Process:
Put all ingredients into the food processor.
Blend until smooth.
Store in a covered container in the refrigerator.
Enjoy!