Make this tasty hummus as spicy as you like by varying the amount of Sriracha chilli sauce.
Olive and Sriracha hummus
1 can chickpeas, drained and rinsed
½ a 350 gram jar of pitted kalamata olives, drained
1 heaped tablespoon of tahini
2 tablespoons coconut milk
1 teaspoon lemon juice
2 cloves garlic, roasted
1 tablespoon Sriracha chilli sauce (vary this amount depending on your taste)
Measuring cups and spoons
- Add the chickpeas to the food processor and process until they are roughly chopped.
- Add the remaining ingredients and process until the hummus is smooth (some lumps may still remain). Scrape the sides of the food processor as necessary.
- Taste and add more Sriracha chilli sauce to achieve your desired spiciness.