See post for additional recipe details. If you're using cannellini, great Northern or any type of white bean, these are much creamier than garbanzo beans. So you should use less liquid for white beans and start with the oil first. Then add additional water or oil if needed. If not, you'll end up with a spicy bean soup! If you want to make it extra flavorful, just add more garlic and of course, more hot sauce if you need more heat!
2teaspoons(10ml) soy sauce (use Tamari for Gluten Free)
1teaspoon(10ml) sesame seed oil
2clovesgarlic, roughly chopped
1/4cupwater(60ml) (optional, if needed)
salt, to taste
In blender combine all ingredients except for the water (garbanzo beans, olive oil, sriracha sauce, lime juice, soy sauce, sesame seed oil, and garlic). Blend until smooth, if necessary stopping blender a few times and stirring mixture to help it blend smooth. If needed add one tablespoon of water at a time to make the hummus creamy and smooth or to your desired consistency. Use a rubber spatula to scrape down the sides of the blender to get all the mix down to the bottom. Rubber spatulas work better than wooden spoons. Taste for seasoning and blend in a little salt if desired.
Refrigerate for 30 minutes or up to overnight, allowing the flavors to marry. Hummus will keep for several days stored airtight in the refrigerator.
Serve with your favorite pita bread, vegetable crudité, crackers, chips, toast, or fried bread.