One of my current goals is to create a vegan chipotle ranch dressing that resembles the one at my favorite restaurant. Seems relatively simple, right? So, what’s the problem? I also want it to have high-quality ingredients so I don’t feel like crap after I eat it. Like I said, it’s challenging.
Although this Sriracha Hummus Aioli isn’t exactly like the elusive chipotle ranch, it’s good all on its own. Most recipes for vegan aioli use either vegan mayo or cashews as their base. Both are fine in their own right, but as much as I love cashews I haven’t been able to get a creamy consistency with them.
How did I solve this conundrum? I turned to one of my food blogger idols, Dana, from Minimalist Baker.
Apparently, the answer was in my refrigerator the entire time. Hummus. Why didn’t I think of that? It’s delicious. I made Dana’s recipe for a dinner party and no one even realized it had hummus until I told them.
I adapted her recipe a bit, using garlic hummus instead of plain because garlic is always a good idea. I also left out the maple syrup to reduce the sugar, but feel free to add it back in to cut the heat of the Sriracha. The best part of this recipe? You can buy your favorite hummus from the grocery store and put it together in minutes. It’s:
Oil-free (besides what’s already in the hummus)
+ Perfect for all your dipping needs
Speaking of dipping, this recipe is the perfect counterpart to my favorite roasted shishito peppers – YUM!Print
Creamy, spicy dipping sauce. Perfect for dinner parties. Or breakfast. So easy to make, the fanciest tool you’ll need is a whisk (and you could probably even do without it).
- 1 cup garlic hummus (store bought is fine)
- 1 tbsp Sriracha
- 1 tbsp lemon juice
- 1 tsp smoked paprika
- 1 tsp apple cider vinegar
- optional: 1/2 tsp maple syrup
- Place all ingredients into a mixing bowl and stir until completely blended.
- Nutrition facts are an estimate and for reference only.
- Serving Size: 2 tbsp
- Calories: 67
- Sugar: 2.8
- Carbohydrates: 10.2
- Fiber: 1.4
- Protein: 2.8