Thai Peanut Hummus

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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

 

1. 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.
2. 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.