Honey Sriracha Hummus

My daughter, Heather, shared this recipe with me a few months ago. At first I thought it was going to be too spicy, but the honey is a nice complement in this mixture. Sriracha sauce has been a staple at my house since my daughter's now husbands tend to add it to every food. This dip is very easy and quick to prepare. A great way to enjoy fresh veggies!

Ingredients:

• 2 (14.5 ounce) cans garbanzo beans, drained and rinsed
• 1/4 cup Sriracha
• 1/4 olive oil
• 2 TBSP honey
• 1 tsp garlic powder
• 1/2 tsp salt
• 3 TBSP cold water

Directions:

1. In a blender or food processor add the garbanzo beans until smooth.
2. Add the Sriracha, olive oil and honey. Blend until smooth. Scrape down the sides.
3. Add the garlic powder and salt and blend again. 
4. With the food processor on, add the cold water slowly through the lid and blend until creamy.
5. Serve with fresh vegetables or tortilla chips.

Garlic Hummus

There are phases I go through with eating. Sometimes I'm on a kick with guacamole and tortilla chips.  Other times it's hummus.  One day, I shared with a friend and co-worker how much I loved hummus, but the recipes I'd tried at home just wasn't creamy enough for me.  I preferred the store bought type.  She shared with me her recipe, and I've been making it ever since.  I've also experimented with adding roasted red peppers and avacados.  All of which have been very good.  The addition of yogurt, I beleive with the secret to the creaminess I was looking for.  Personally, I use the greek yogurt for additional protein.

Garlic Hummus

1 15 oz can chickpeas, rinsed and drained
2-3 large garlic cloves
4 TBSP fresh lemon juice
2 TBSP olive oil
3 TBSP tahini
1/2 tsp ground cumin
1/2 - 1 tsp salt
1/2 cup plain yogurt

Directions:

• Puree peas along with garlic in food processor.
• Add remaining ingredients and blend until smooth.
• Taste and adjust seasons by adding more garlic, cumin, lemon juice, or salt.
• Transfer to serving bowl and cover.
• Refrigerate until ready to serve.

Serve with fresh vegetables such as cucumbers, carrots, celery, and peppers.