Red Pepper – Sriracha Hummus Recipe

Per request from Twitter


  • 250 ml water

  • 1 tsp garlic powder or 1 TB smashed garlic

  • 1 tsp ground cumin (or more, to taste)

  • 1 tsp bouillon powder or Better than Bouillon or cube (chicken, chicken-tomato or vegetable) —
  • CORRECTION: use 1 Tablespoon of bouillon powder/BtB instead (unless you’re on a low sodium diet or really dislike the taste of salty-umami.)

  • 90 grams besan (chickpea) flour

  • 80 gram tahini

  • 2 TB/30 ml lemon juice

  • 2 roasted red peppers (canned is fine, fresh is brilliant)

  • 1-4 TB/ 15-60 grams sriracha
  • Olive oil


  • large sauce pan
  • whisk
  • immersion blender (optional) or cutting board & knife


Bring water to simmer in a larger saucepan.

Whisk in garlic powder/smashed garlic, ground cumin, bouillon.

Gradually add the besan, whisking well.

Whisk until smooth, keep stirring until it bubbles like mud in a hot spring – little explosions every few seconds.

Remove from heat.

Whisk in tahini until combined.

Add 2 roasted red peppers, either chopped very fine or mashed/puréed (or you can use an immersion blender).

Whisk in lemon juice.

Add 15 grams/1 TB of Sriracha; taste. IT WILL GET HOTTER AS IT SETS UP. My personal normal is 30 grams of Sriracha.

Put into a bowl, drizzle with good olive oil. It’s best warm; will keep in fridge for up to 2 weeks, or 2-3 days if kept covered & in the coolest spot available.