Yes, you really need another hummus recipe!

Sriracha and Garlic Hummus

Here’s why: We all have a love – hate relationship with change. Some of us like the familiar, which seems comforting and safe. Some seek out what’s new and different, and many of us are somewhere in between.

My guess is that people who eat plants exclusively are more open to change than the average person because eating vegan is such a change from our cultural norms. I can’t imagine there are many vegans who worry about fitting in. My husband, Chris, is a vegan who finds yoga and meditation helpful. Not exactly the picture of the average, middle-aged, American male. So what if he’s the only man in a yoga class filled with women!

He keeps Zen Golf on his nightstand. He’ll tell any other guy why he should be doing yoga too; and he’ll unapologetically explain why he’s ordering a beer, and not food, in the bar at a ski resort: “I’d order food too, but you don’t have anything vegan on the menu.” Chris is comfortable in his own skin and is willing to choose the path less traveled if he feels it’s right for him.

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No matter which journey you choose, you’re going to need food to keep you going. We find that we’re constantly trying new recipes, although we almost always have hummus or another bean dip in our fridge. It’s like its own food group. But we always seem to be looking for new twists and turns, so our hummus recipe evolves. Sriracha and Garlic Hummus is our current favorite.

Like most hummus recipes, this is easy to make in a food processor – or use your blender if you like a smoother consistency. I make this recipe with roasted garlic, but you can use fresh too. Including water, this recipe has just 8 ingredients.

If you’re in the mood to experiment, or you’re looking for little change, try this recipe.

As always, thanks for reading, everyone!

Hugs of kindness,