Sriracha Chickpea Pitas with Chili Oil Hummus
Sometimes, a long intricate meal is just not going to happen, but maybe instead of ordering takeout, you can whip something simple like this up instead!
This meal takes 15 minutes (and thats if you make your own hummus) and it is super filling and pretty healthy!
As you may have already seen, the chili oil my partner made was a huge hit. We still had some leftover, so we thought chili oil hummus would be absolutely delicious and super versatile. We whipped up the hummus as usual, but just added chili oil instead of olive oil. This stuff was pretty damn delicious and addicting. Now, you don’t have to make your own chili oil or even use chili oil at all in the hummus for this to be a yummy meal, but it was a nice touch!
Other than the hummus, the only other step actually requiring you to cook is the chickpeas. Just add them to the stove with sesame oil, sriracha and soy sauce and cook off until the liquid is gone and voila! You have sriracha chickpeas.
All thats left is the assembly, and that is very simple. Just add everything to the pita and eat! This is also great for bagged lunches. Hopefully you enjoy this as much as we did!
Sriracha Chickpea Pitas with Chili Oil Hummus
Ingredients:
- 4 large pitas
- 2 cans chickpeas rinsed and drained
- 4 tbsp sriracha
- 3 tbsp soy sauce
- 1 tbsp sesame oil
- 1.5 cups shredded cabbage
- 1/4 large red onion
- 1 can chickpeas rinsed and drained
- 1/4 cup chili oil
- 1/4 cup tahini
- 3 cloves garlic
- 1 tsp salt
- 1 lemon juiced
Instructions:
- To make the chili oil hummus, add all the ingredients to a food processor. Adding more oil or lemon juice to thin as needed. Add more salt to taste.
- Add chickpeas to a pan on high heat with sesame oil, soy sauce and sriracha. Cook until the liquid has all cooked off and the chickpeas are slightly crispy.
- Assemble the pita: hummus, chickpeas, cabbage, red onion
