Louisiana Hot Hummus

Since moving to Pittsburgh, I've been quite lazy about making my own hummus. I live a 3 minute walk (downhill) from Greek Gourmet, which is reputed to have the best hummus in Pittsburgh. Spoiler alert: they do in fact have the best hummus! My favorites are their Garlic, Sweet Potato, and Honey Habanero hummuses, which are all so good that I could practically drink them. Unfortunately, some weeks I just can't get there before they close at 7pm so I have to fall back on my own hummus making skills. I've found that I prefer savory white bean hummuses when I make my own (again, inspired by Greek Gourmet's amazing Smoked White Bean hummus) because I can get a creamier texture without adding a ton of oil. Plus, like chickpeas, white beans are a complete protein, and deliver good doses of vitamins B, C, E, K, and calcium, iron, magnesium, phosphorous, potassium, zinc, copper, and manganese. Wow! This week, instead of just trying to replicate Greek Gourmet's smoked hummus flavor, I decided to kick it up a notch. Through most of grad school, I was obsessed with Sriracha as my hot sauce of choice, but being back in Pittsburgh reminded me of my old favorite, Louisiana hot sauce. The vinegary taste of this hot sauce takes this hummus up to the next level, making it good enough to get me through until my next run to Greek Gourmet!

Louisiana Hot Hummus

1 can white beans, rinsed and drained
3T Louisiana hot sauce
1T liquid smoke
1T smoked paprika
3 cloves garlic
1t apple cider vinegar
1t powdered onion
sea salt to taste

Mix all ingredients in a high speed blender or food processor. Process until smooth, then enjoy with veggies, pitas, or on a sandwich!