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: 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!
PrintBoar’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!
- Total Time: 10 minutes
- Yield: 8 servings 1x
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.
- Prep Time: 5 minutes
- Blend Time: 5 minutes
- Category: Appetizers and Snacks
- Method: Blend
- Cuisine: Vegan
- Diet: Vegan
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
Keywords: boar’s head sweet chili garlic hummus, sweet chili garlic hummus recipe, oil-free hummus, easy plant-based recipes, easy vegan recipes, plant-based appetizers
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.