Something quite exciting happened when I combined Sriracha sauce, sun-dried tomatoes, and sunflower seed butter to make a dip. I wonder if you can tell, based on the ingredients, that I had a rather sunny disposition when I made this hummus, brought on by the best news any food blogger could receive.
Ladies and gentlemen, Vermilion Roots is a finalist in this year's SAVEUR Blog Awards! Suffice it to say, I am over the moon! And doing the happy dance while typing this post. I am eternally grateful to YOU, my dear readers and friends, for the support, feedback, and comments. And most importantly, for believing in me and following my journey. This would not have been possible without you, every single one of you, and I can't THANK YOU enough from the deepest bottom of my heart. In Malaysia, we say terima kasih, which literally translates to "receive my love".
The SAVEUR Blog Awards, now in its seventh year, recognises "bloggers, cooks, photographers, and travelers who've taken to the web to tell stories and get us excited to stand in front of the stove". Vermilion Roots has been selected, out of over 30,000 nominations, as a finalist in the Best New Voice category. If you like what we do here, it would mean the world to me if you could spare a moment to vote for Vermilion Roots. You can vote as many times as you like through August 31st!
I am so humbled by the company I keep in this year's nomination. Anyone who blogs about food knows how much work is required, and we do it for the love of good food as well as the connections and possibilities that the shared passion opens up. I'd like to congratulate all the finalists and thank everyone for spreading the joy of cooking and eating!
In celebration of this wonderful event, I have an easy hummus recipe with big, bold flavors just for you. Making your own hummus at home means knowing exactly what ingredients go into it, and being able to come up with creative flavor combinations that can be whipped up in no time. Want something mild yet tasty? Try green onion hummus. Feeling a little naughty? Squeeze in some Sriracha sauce!
I had plenty of Sriracha (pronounced See-Rah-Cha) sauce during my travels in Southeast Asia. Made from red chili peppers, garlic, vinegar, sugar, and salt, it's the hot stuff that takes a bowl of pho to another level in Vietnam, and the dipping sauce that sets your tongue on fire in Thailand.
In North America, it is also known as "rooster sauce", thanks to the rooster logo on the bottle by Huy Fong Foods, a company owned by Vietnamese immigrant David Tran, arguably the most popular producer of the hot sauce who's also responsible for its international recognition.
A hot sauce with Thai origins (Sriracha is the name of its birthplace) made famous by a Vietnamese immigrant using California-grown ingredients, it's the perfect example of ethnic fusion, a story that speaks to my heart and to the theme of this blog. The crowd-funded, award-winning documentary by Griffin Hammond tells the origin story if you'd like to find out more.
In addition to my favorite condiment, sun-dried tomatoes and sunflower seed butter make this hummus truly extraordinary. Creamy, salty, and spicy, it's a party dip to impress, and to fire up conversations. I hope the invigorating dialogue about healthy, delicious food that nourishes our body, mind, and spirit lives on and continues to inspire us all. Thank you for sharing in my excitement!
Vermilion Roots is a finalist in the Best New Voice category at the 7th Annual SAVEUR Blog Awards! Please vote here. You can vote as many times as you like through August 31st. Let's connect on social media and do subscribe for personalised email updates so we can carry on our delicious conversations. Terima kasih!
Sriracha Sun Butter Hummus
A hummus that delivers big, bold flavors in every bite with Sriracha hot sauce, sun-dried tomatoes, and sunflower seed butter.
1 can (about 2 cups) chickpeas, rinsed and drained
1/4 cup sunflower seed butter
2 to 3 tablespoons sriracha sauce, depending on your heat preference
5 sun-dried tomatoes, chopped
1 clove garlic
Juice from 1/2 lemon
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground cumin
1/8 teaspoon ground turmeric
Sunflower seeds, for topping
Olive oil, for drizzling
Place all the ingredients, except sunflower seeds, half of the chopped sun-dried tomatoes, and olive oil in a food processor and process until smooth. Add water 1 tablespoon at a time until the hummus reaches a creamy consistency.
Adjust lemon juice and seasonings to taste. Top with sunflower seeds, the rest of the chopped sun-dried tomatoes, and a drizzle of olive oil.
Serve with crackers and raw vegetables. Store in an airtight container in the refrigerator for up to a week, but I don't think it will last that long!