I had joined a challenge called “Recipe Swap” sometime back and participated in one challenge. But then, it just fizzled down and didn’t take off. In November, Mir took over the reins of the group and decided to kick-start the challenge. I decided to participate this month and thankfully there was enough time to cook the dish before my parents landed. Hehe…
I was assigned Ali’s blog “Fix Me a Little Lunch“. She is a US based food blogger, and as mentioned in her blog, she tries to cook and eat food cooked from organic sources and at home. As is my nature, my first instance was to try a sweet recipe. So I hovered around a few like the Blueberry Peach Coffee Cake, the very intriguing Star Anise Pannacotta and these Mini Strawberry Chocolate Galette. But then I had already baked way too much sweet last month and couldn’t take it any more. So I first decided to make this delicious soup, since it is officially soup season in the UAE. But then I realized I didn’t have too much time to cook and while I had decided to make the chicken roast, I searched up to see if she had any dip recipe and landed up on this quick fix of a hummus recipe.
I must say that the kick of sriracha in hummus was amazing! I drizzle sriracha into my cheese sandwich or on my omelette wrapped around some rocket leaves for that spicy kick. I bought in the beans tins and was so ready to make my hummus when I realized that my bottle of sriracha hardly had anything in it! I poured a couple of tablespoons of water into the bottle and shook it vigorously to empty the bottle into the blending mixture. How many of you do that? 😀 I am very thrifty that way, hehe… Anyway, I totally loved the slight spicy flavor of the hummus. I do add paprika into my recipe, but this was a step forward. Totally a must-try… thank you Ali for this amazing recipe! 🙂
- 1 can chickpeas
- 1 can white beans
- ¼ cup tahini paste
- Juice of half a lemon
- 1 tbsp sriracha sauce
- Salt to taste
- 3 tbsp olive oil + more for topping
- Drain and wash the beans. The washing is optional, but I do so to avoid excess salt.
- Add all ingredients into a food processor and blend till smooth.
- Empty into a bowl, top with more olive oil and serve as dip with khubz or with vegetables.
Do check out the other delicious recipes from this month’s Recipe Swap!
Recipe Swap Recipes
- Kerala Curried Rice
- Cantaloupe Carrot Beet Smoothie
- Pumpkin Chia Popsicles
- Green Apple Mocktail Martini
- Instant Semolina Idli
- Homemade Rice Flour
- Vegan Pumpkin Falafel
- Instant Ragi Idli
- Blueberry Cardamom Lemon Muffins
- Chocolate Bread
- Fresh Chickpea Salad – Hara Chana Chaat
- Garlic Chutney Powder
- Githeri – Kenyan Vegetable Bean Stew