- 1 can chickpeas, drained and rinsed
- 1/3 Cup tahini
- 2 Tablespoons extra-virgin olive oil
- 1 clove garlic
- 2 Tablespoons lemon juice
- 3 Tablespoons sriracha chili sauce
- Salt and pepper to taste
Rinse and drain canned chickpeas, place all ingredients into a food processor and process until smooth. Spoon into a bowl, and drizzle the top with olive oil before serving. Serve with Stonefire Tandoori Naan Crisps.