1 can (14 oz) chickpeas, drained and rinsed
1/4 cup peanut butter
4 tsp Thai red curry paste
4 tsp honey
4 tsp soy sauce
2 tbsp sriracha hot sauce, divided
1/4 cup lime juice
1 clove garlic
1 tbsp minced ginger
2 green onions, thinly sliced
2 tbsp finely chopped fresh cilantro
1 tbsp sesame oil
1/2 tsp salt
2 tbsp finely chopped toasted peanuts
- In food processor, pulse together chickpeas, peanut butter, lime juice, 1 tbsp sriracha, red curry paste, honey, soy sauce, sesame oil, garlic, ginger and salt until smooth.
- Transfer to serving bowl. Drizzle remaining sriracha over top. Garnish with peanuts, green onions and cilantro. Serve with crackers for dipping.
Tip: Substitute fish sauce for soy sauce if desired.