Sriracha Pineapple Hummus

Welcome to the delicious world of hummus! Simply pick your fave combo spice and fruit or veggie and you find a whole new flavor.  Pineapple is such a great foundation in Dorothy’s Dip, that I hoped and prayed that it would work well with chickpeas. And it did! Always gotta add a little spice and for The Jolly Hostess this week, this hummus is fruity with a BAM! – in true Emeril fashion – and great with any pita cracker, wheat thin or chip.


15.5 oz can of chickpeas (a.k.a. garbanzo beans too!)

2 8 oz cans crushed pineapple, strained

4-5 cloves garlic, minced

2 tbsp sriracha (moderately spicy, add more or less based on taste)

1 tbsp tahini paste (usually in the international section)

1 tbsp olive oil

2 tsp parsley

1 tsp pepper

1/2 tsp salt

Prepped in The Jolly Hostess’ twin sister’s kitchen.


Mince garlic and throw all ingredients in the food processor.  It’s a good idea to mince the garlic before as the crushed pineapple will make your food processor work.

Food process ingredients for 3-4 minutes, scrape edges and food process for 3-4 more minutes.  You’re done when you can no longer see pieces of the pineapple.

Garnish with a dash of parsley.  Serve with crackers of your choice.



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  1. Pingback: Roasted Red Pepper Hummus – The Jolly Hostess

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