Published: · Modified: by Shane Martin · This post may contain affiliate links.
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This copycat Boar’s Head Sweet Chili Garlic Hummus recipe is totally irresistible. Sriracha, maple syrup and garlic create the perfect combination of hot, tangy, and sweet! Oil-free, gluten-free, and vegan.
A new hummus is among us and it is AMAZING! Hummus is the plant-based snack world champion. And, it should be. It’s loaded with fiber, and protein, and keeps us sane. But, let’s face facts, it can sometimes get a little boring.
I’ve tried to combat this problem by creating delicious dessert hummus recipes like Choclate Peanut Butter Hummus and Pumpkin Pie Dessert Hummus. And, yes, they are amazing. But, this new hummus recipe is different and takes things to a whole new level!
I should warn you it’s not for the faint of heart.
“Shane, what is this hummus you speak of?” I decided to try and copy one of my favorite hummus flavors on the market, Boar’s Head Sweet Chili Garlic Hummus.
The heat of sriracha combined with garlic, vinegar and maple syrup with the added creaminess of tahini is a combination of flavors that is sheer perfection. The rich Thai flavor is the perfect fusion of sweet, spicy, and tangy bringing pure harmony to the universe.
If you are looking for a healthy oil-free plant-based dip that will rock your world this is it! It’s fast and so unbelievably simple to make. All you need is 10 minutes and 6 wholesome ingredients. I think it’s fair to say there’s a more than slight chance you’ll become obsessed.
Ready? Let’s make it!
Table of Contents
Ingredients You’ll Need
My goal in recreating this hummus was two-fold: make it healthy and oil-free while maintaining the rich flavor and consistency that Boar’s Head does so well.
The first thing I did was omit the olive oil and organic sugar. The chickpea juice replaces any for oil and the maple syrup was a no-brainer to replace the sugar. The rest was simply a matter of trial and error in finding the right ingredients and balance of flavors. Remember, taste and consistency are everything in hummus.
Here’s a rundown of the ingredients you will need to make this delicious Sweet Chili Garlic Hummus:
- Chickpeas: I used canned chickpeas. They’re just as good and require less time than cooking your own. Just be sure and look for low-sodium or no-salt-added chickpeas.
- Sesame Tahini: Tahini is just ground sesame seeds but it’s not all equal. THE best tahini is SoCo Tahni. As far as I’m concerned there is no other tahini.
- Sriracha: Srirachais a type of hot sauce or chili sauce made from a paste of chili peppers and other spices. It is very common in many Asian recipes.
- Vinegar: if you are able use organic distilled white vinegar. It adds the “zing” to this recipe much like lemon juice in regular hummus recipes.
- Maple Syrup: replaces the organic sugar that is in the Boar’s Head recipe. But, when combined with the sriracha, garlic, and vinegar creates such a smooth and balanced flavor.
- Spices: garlic and a little sea salt are all that was needed to round out the recipe. You could also use garlic powder or dehydrated garlic. But, I think fresh garlic is best.
- Ground Red Pepper: I simply added a small sweet pepper that I chopped up to the food processor. Personally, I didn’t feel that it added or took away from the recipe. But, it does make a nice picture.
How To Make Sweet Chili Garlic Hummus
This copycat Boar’s Head Sweet Chili Garlic Hummus Recipe takes just minutes to prepare and is so easy to make. It’s like a party in your mouth.
Start by draining the chickepeas and save at least 3-4 tablespoon of the chickpea liquid to use during blending.
Next, place the garlic into thefood processorand chop it up until it’s fairly fine.
Add the chickpeas,tahini, vinegar, sriracha,maple syrup, and 1-2 tablespoon of the chickpea liquid. You want to blend until everything is smooth and creamy.
If needed, stop and scrape down the sides and bottom of thefood processor.
NOTE: Add 1 tablespoon of the chickpea liquid at a time while blending if you desire a thinner consistency.
Finally, taste and season with salt as needed then blend one last time. And, that’s it! All that’s left to is to eat it.
I like serving it up with healthy crackers, whole wheat pita, veggies, bowls, or burgers.
Storage
Place leftovers in a covered container and store in the refrigerator for 1-2 weeks.
You can freeze sweet chili garlic hummus for up to 3 months, however the less time it spends in the feezer the better. It can lose flavor and texture over time in the freezer.
Recipe Notes
- Taste and adjust the seasonings as you like. Add more sriracha for heat, maple syrup for sweetness, or vinegar for more zing and brightness.
- Sweet Chili Garlic Hummus is better once it has been refrigerated because it will thicken up and the flavors become more instense. (my personal preference)
- This hummus recipe is much lower in fat than what you find in the store. But, you can leave out the tahini if you desire.
More Oil-free Hummus and Dressing Recipes
- Creamy Smooth Oil-Free Hummus
- Smoky Bacon Flavored Hummus
- Authentic 3-Ingredient Hummus
- Garlicky Lemon Tahini Dressing
I hope you enjoy this Sweet Chili Garlic Hummus.Please leave a comment below with a star rating. And, be sure and share a picture onInstagramwith the hashtag#shaneandsimple. I want to see your work. Enjoy!
Boar’s Head Sweet Chili Garlic Hummus (Copycat)
5 Stars4 Stars3 Stars2 Stars1 Star
5 from 14 reviews
This copycat Boar’s Head Sweet Chili Garlic Hummus recipe is totally irresistible. Sriracha, maple syrup, and garlic create the perfect combination of hot, tangy, and sweet! Oil-free, gluten-free, and vegan!
- Author: Shane Martin
- Prep Time: 5 minutes
- Blend Time: 5 minutes
- Total Time: 10 minutes
- Yield: 8 servings 1x
- Category: Appetizers and Snacks
- Method: Blend
- Cuisine: Vegan
- Diet: Vegan
Ingredients
Scale
- 1 (15-ounce) can of low-sodium or no salt added chickpeas
- 2 cloves of garlic
- 3 tablespoons tahini (I love SoCo Tahini)
- 2 Tablespoons distilled white vinegar
- 1 Tablespoon Sriracha
- 1 Tablespoon pure maple syrup
- ¼ teaspoon of salt or to taste
Instructions
- Drain the chickpeas and save the juice for adding at the end of the recipe.
- NOTE: Reserve at least 3-4 tablespoon of chickpea liquid to use during blending.
- Place the garlic into the food processor and chop it up until it’s fairly fine.
- Add the chickpeas, tahini, vinegar, Sriracha, maple syrup, and 1-2 tablespoon of the chickpea liquid and blend until everything is smooth and creamy. Stop and scrape down the sides and bottom of the food processor if needed.
- NOTE: If you desire a thinner consistency add 1 tablespoon of the chickpea liquid at a time while blending.
- Taste and season with salt as needed then process once to combine.
- Serve with healthy crackers, whole wheat pita, veggies, bowls, or burgers.
- Leftovers can be stored in the refrigerator for 1-2 weeks.
Notes
Place leftovers in a covered container and store it in the refrigerator for 1-2 weeks.
You can freeze hummus for up to 3 months, however the less time it spends in the freezer the better. It can lose flavor and texture over time in the freezer.
Taste and adjust the seasonings as you like. Add more sriracha for heat, maple syrup for sweetness, or vinegar for more zing and brightness.
Sweet Chili Garlic Hummus is better once it has been refrigerated because it will thicken up and the flavors become more instense. (my personal preference)
This hummus recipe is much lower in fat than what you find in the store. But, you can leave out the tahini if you desire.
Nutrition
- Serving Size: 3 Tbsp
- Calories: 107
- Sugar: 3.5 g
- Sodium: 119.9 mg
- Fat: 4.5 g
- Carbohydrates: 12.7 g
- Fiber: 2.8 g
- Protein: 4.6 g
- Cholesterol: 0 mg
