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!
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: Sriracha is 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 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. You want to blend until everything is smooth and creamy.
If needed, stop and scrape down the sides and bottom of the food 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 on Instagram with the hashtag #shaneandsimple. I want to see your work. Enjoy!
Boar’s Head Sweet Chili Garlic Hummus (Copycat)
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!
- 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
- 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
This recipe is perfect! The taste is exactly the same as the Boar’s Head hummus. I made mine in my Vitamix and it came out super smooth and creamy. The cost – way less than half of store-bought. Thank you.
My grandson and I made this today and it was delicious. We will be using this recipe a lot
This recipe has become an all-day-every-day add on to my menus! I either have as a snack or use as spread on an avocado, cucumber, carrot, green onion sandwich or put it on pasta or baked potato.
It’s versatile, delicious, easy to make and so budget friendly!
I make this hummus every week. It is so good!!! I add more sriracha (2 1/2 tablespoons) and more chickpea liquid for my desired texture ( thinner). I’ve bought store bought similar hummus but this one is so much better. Clean ingredients and better flavor.
Shane, you are our ( spouse and I) go to for simple recipes with great flavor!
AMAZING!!! Tripled the recipe our first batch and glad we did! Drizzled Sriracha over the top after– absolute perfection!! 👩🏼🍳💋
Used to make hummus with out cooking the chickpeas first but alwys found it a little grainy no matter how much it was blended. Then the wife of my Lebenese employer (who makes the BEST hummus I’ve ever had) suggested that the peas be cooked until very tender. Cooking also helps eliminate the sometimes tough skin of the peas. What a game changer! Combine that with your well balanced and flavorful recipe and perfection! Would never have thought to use maple syrup, opened new possibilities. Thank you!
This is sooooo good! I bought the Boars Head hummus once on a whim (loved it) and was so happy to find this recipe! I’ve made it twice.. followed the recipe exactly, and will continue to do so.
Only comment is mine is quite pale compared to your pic.
New staple in my kitchen. Love the flavor and the lack of oil. I started doubling the Sriracha and Maple syrup for a more intense flavor but either way it’s great with veggies, flat bread, chips or thinned to make a great salad dressing
Awesome!
Needed something in the frig for snacking. After reading the comments, I decided to give your recipe a try. OMG! Fabo! I might even turn up the heat a bit more. Love spicy but it never occurred to me to make hummus spicy. Have you heard of a butter board? Well, last party I went to I did a hummus board topping it with mediterranean veggies. Next party, I will be slathering this stuff on the board and topping it chopped veggies (black olives, tomato, pickled jalapeno, red onion). Thank you Shane!
The “Copy Cat Sweet Chlli Garlic Hummus” is the bomb!!!!!
Nice job and thank you!!!!
Thank you!!!
You’re my hero for coming up with this recipe. I love dipping veggies in the boar’s head chili garlic but I’m not keen on spending for a new tub every week. It’s great to be able to make a whole bucket of the stuff for a few dollars.
Haha, thanks Kay! I know, it’s why I worked on creating a copycat…we love the stuff but couldn’t afford it…LOL!
I make the same basic recipe but add in a tablespoon of smoked paprika and lime. 🙂
Lemon or lime juice instead of vinegar. Great recipe. Saved as a favorite…definitely a “go to”!
Liked this recipe alot. I microwaved the chickpeas for 1 minute, like in your black bean meatball recipe. It made the hummus creamier than not microwaving. I used Naked Peanut Butter Powder instead of the Tahini for no fat at all. I had no Srairacha so used Garlic Chili sauce. Husband loves it.
All your recipes are super great! This hummus is to die for! You are simply the best and your making this plant-based diet a lot easier let me tell yah! I love your dressings your brownies and your carrot cake! I so appreciate you Shane! I look forward to this new diet with anticipation now that I have found you!♡
I used my ninja bullet instead of food processor for the hummus, works great!
Jean, this is so encouraging to hear and I’m so excited for you! Keep on going and never hesitate to reach out with any questions or comments. You got this!
This is my “go to” humus. Whenever I serve it my friends always comment on it! We all love it! Just enough sweet and just enough heat! You won’t be disappointed!
Shane, thank you for this recipe!
I’ll be honest that, as a chef, I find it difficult to make any recipe as written. I always want to give it my own spin!
That said, I doubled the recipe using one can of chickpeas and one can of white beans because cannellini beans are so creamy! I used Champagne vinegar in place of white vinegar because, Champagne!🥂
Also, I used a chile sauce and hot sauce for heat, and pure date syrup for the sweetener.
To boot (because I was trying to mock up Trader Joe’s Spicy Crunchy Chile Onion Hummus), I rehydrated some high-quality dried onions and heated them with a teeny-tiny bit of white truffle oil and chile powder and added them on top of the hummus.
Wowza!
You are my new go-to for recipes!
I’m honored…and love your changes!!!
Thank you so much for this recipe, I am addicted to the Boars Head version and this tastes exactly the same ! I doubled the recipe so I would have more, it’s amazing thanks again !!
Simple and so good! Thanks so much! We’re hooked!
This is the first review I have ever left for a recipe. I make this 1-2 times a week. I can’t get enough of it! Sooooooooooooo good!
Thank you so much 🙏🏻
I make this all the time thank you for the recipe
Thank you!
absolutely amazing. Does this site have a favorites list because I would check that box on this recipe!
Delicious! Love the way the various flavors blend together. Will definitely make again! Thanks for another great recipe!
I’ll be honest, I had my doubts about the white vinegar. I’ve never used it in hummus before. Maple syrup either. But this was delicious! All the flavors meld together perfectly! I also stumbled upon a new health food store in my city while looking for the brand of tahini you recommend, so thanks for that! Excellent recipe. I can’t wait to try more.
Awesome!!!
I love this recipe and make it every week to go with my veggies for lunch – I used to buy the Boar’s Head one and I personally think this is better – thank you so much!!
Wow, thank you, Paula!
Out of chick peas, how did that happen?? Used cannellini beans, it is delish!! I love the sweet and hot!
This is a unique and excellent hummus. I took it to a picnic and my friends loved it, too. I will make it over and over.
I wanted more of a salad dressing consistency, so didn’t drain the chickpeas, just dumped the whole can into the blender. I also swapped the tahini and salt for 1 tbsp. of miso since I wanted lower fat and some fermented goodness. Put this slammin’ concoction over a bulgur & chopped kale salad (gave the kale a little massage first, then added the bulgur, chopped cucumbers & red peppers, sliced grape tomatoes, and some thinly sliced red onion). Amazing, couldn’t stop shoveling in my pie hole. If you’re not the biggest kale fan, try this! Great way to get those greens down ya. Thanks Shane, yet another winner!
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.
Just made a double batch in my Vitamix – delicious. The only change I made was the addition of a teaspoon of smoky paprika. Thank you for your creative efforts!
DEElicious!!! Quick, easy, and unbelievably tasty! Couldn’t ask for more. I made my husband taste it and later in the evening he went and finished it off. He usually leaves hummus alone so I know I’ll be making it again. Thanks Shane!
I would like to try this but I see a red pepper in the picture in food processer but not listed in the ingredients?
It’s for photo purposes but listed as an ingredient “add-in option” down in the post. It’s not necessary.
This looks wonderful. I’m wondering why it’s called sweet chili though when there are no chilis in the ingredient list.
Hi, Leanne! Good question. Sriracha is made with chiles.