Chickpea & White Bean Dip Recipe – Easy Tahini & Sriracha Hummus

Last Updated on 2 months by Neha Deshmukh

Chickpea & White Bean Dip Recipe – Easy Tahini & Sriracha Hummus

Hey everyone! I’m so excited to share this incredibly easy and flavorful chickpea and white bean dip with you. Honestly, it’s become a staple in my house – perfect for a quick snack, a party appetizer, or even a light lunch with some warm khubz. It’s a little twist on traditional hummus, with the addition of white beans for extra creaminess and a kick of sriracha that just wakes everything up!

Why You’ll Love This Recipe

This dip is seriously a winner. It’s ready in under 10 minutes, requires minimal effort (hello, food processor!), and tastes absolutely amazing. The combination of creamy chickpeas and white beans, tangy lemon juice, rich tahini, and spicy sriracha is just chef’s kiss. Plus, it’s super versatile – you can adjust the spice level to your liking and serve it with so many different things.

Ingredients

Here’s what you’ll need to whip up this delicious dip:

• 1 can (400g) chickpeas, drained and rinsed
• 1 can (400g) white beans (cannellini or great northern), drained and rinsed
• ¼ cup (60ml) tahini paste
• ½ lemon, juiced (about 2 tablespoons / 30ml)
• 1 tablespoon sriracha sauce (or more, to taste!)
• Salt to taste
• 3 tablespoons (45ml) olive oil, plus extra for drizzling

Ingredient Notes

Let’s talk ingredients for a sec, because a few little things can make a big difference!

Tahini Paste: Exploring Different Varieties

Tahini is basically a sesame seed paste, and the quality can vary. I prefer a tahini that’s smooth and slightly nutty, but feel free to experiment! Some tahinis are more bitter than others, so you might need to adjust the lemon juice accordingly.

Chickpeas & White Beans: Dried vs. Canned

I usually use canned chickpeas and white beans for convenience, but you can absolutely use dried! If you go that route, you’ll need to soak and cook them first. About 1 ½ cups of cooked chickpeas and white beans will equal one 400g can each.

Sriracha: Heat Levels and Substitutions

Sriracha is my go-to for a little heat, but you can easily swap it out for another chili sauce like harissa or gochujang. Or, if you prefer a milder flavor, a pinch of red pepper flakes will do the trick.

Olive Oil: Choosing the Right Type for Flavor

I like to use a good quality extra virgin olive oil for the best flavor. A fruity olive oil works particularly well with the other ingredients.

Step-By-Step Instructions

Alright, let’s get cooking! It’s seriously simple.

First, drain and rinse those chickpeas and white beans really well. This helps to remove any excess starch and makes for a smoother dip.

Next, toss everything – the beans, tahini, lemon juice, sriracha, salt, and olive oil – into your food processor.

Now, blend it all up! Start on low and gradually increase the speed. You’ll want to blend until it’s super smooth and creamy. If it’s too thick, just add a tablespoon or two of water until you reach your desired consistency.

Finally, transfer the dip to a serving bowl. Drizzle with a little extra olive oil – because why not? – and get ready to enjoy!

Expert Tips

• Don’t skip rinsing the beans! It really does make a difference in the texture.
• Taste as you go and adjust the seasoning to your liking. More sriracha? A squeeze more lemon? Go for it!
• For an even smoother dip, you can remove the skins from the chickpeas (it’s a bit time-consuming, but worth it if you’re feeling fancy!).

Variations

This dip is a blank canvas for your creativity! Here are a few ideas:

• Roasted Red Pepper: My friend Sarah loves adding a roasted red pepper to the mix for a smoky-sweet flavor.
• Garlic Lover’s Dream: A clove or two of garlic will add a lovely pungent kick.
• Spicy Jalapeño: For serious heat, add a chopped jalapeño pepper. My family loves this one!

Vegan Adaptation

Great news – this recipe is already vegan! No changes needed.

Gluten-Free Confirmation

Yep, this dip is naturally gluten-free too. Perfect for everyone to enjoy!

Spice Level Adjustment

Want it milder? Reduce the sriracha. Want it fiery? Add more! You can also add a pinch of cayenne pepper for an extra kick.

Festival Adaptation: Ramadan Iftar Dip

This dip is amazing as part of an Iftar spread during Ramadan. It’s a light and refreshing way to break your fast, and pairs beautifully with dates and other traditional Iftar foods.

Serving Suggestions

Okay, so what do you actually eat with this dip? Here are a few ideas:

• Khubz: This Middle Eastern flatbread is perfect for scooping up the dip.
• Fresh Vegetables: Carrots, cucumber, bell peppers, and celery are all great options.
• Pita Bread: A classic choice!
• Tortilla Chips: For a fun twist.

Storage Instructions

Leftover dip can be stored in an airtight container in the refrigerator for up to 3-4 days. It might thicken up a bit, so just add a splash of water and stir before serving.

FAQs

What is the origin of this chickpea and white bean dip?

While similar to hummus, this dip isn’t strictly traditional Middle Eastern. It’s more of a modern fusion, combining the classic chickpea base with white beans and a spicy kick.

Can I make this dip ahead of time?

Absolutely! It actually tastes even better after the flavors have had a chance to meld together.

What can I serve with this dip besides khubz and vegetables?

Try it with falafel, grilled chicken, or even as a spread on sandwiches!

How can I adjust the consistency of the dip?

Add water, one tablespoon at a time, until you reach your desired consistency.

Is it possible to use other types of beans in this recipe?

You could experiment with other beans like kidney beans or black beans, but the flavor will be different.

Can I roast the chickpeas for a smokier flavor?

Definitely! Roasting the chickpeas before blending will add a lovely smoky depth to the dip.