Name: SPICY THAI HUMMUS
Ingredients: 15 oz can of chickpeas, rinsed; 1 lemongrass heart, chopped; 10 sprigs of fresh cilantro, stems included, roughly chopped; zest of one lime; 5 cloves of garlic, chopped; 1 piece of fresh ginger (about the size of your pinkie finger), chopped; 4 TB chunky peanut butter; 1 TB organic, raw virgin coconut oil; 1/8 cup peanut oil; 1/8 cup toasted sesame oil; 2 tsp soy sauce; 1/2 TB sriracha, plus more to taste; water to thin out as needed; chopped peanuts; fresh cilantro sprigs; thinly sliced shallots; crushed red pepper; sriracha

Ingredients

15 oz can of chickpeas, rinsed
1 lemongrass heart, chopped
10 sprigs of fresh cilantro, stems included, roughly chopped
zest of one lime
5 cloves of garlic, chopped
1 piece of fresh ginger (about the size of your pinkie finger), chopped
4 TB chunky peanut butter
1 TB organic, raw virgin coconut oil
1/8 cup peanut oil
1/8 cup toasted sesame oil
2 tsp soy sauce
1/2 TB sriracha, plus more to taste
water to thin out as needed

to serve

chopped peanuts
fresh cilantro sprigs
thinly sliced shallots
crushed red pepper
sriracha

Instructions

Add all of the ingredients to a food processor, except for the water. Combine well. Start by adding in 1 TB of water, and keep adding more until a desired consistency is achieved.
Sprinkle peanuts, shallots, cilantro springs and crushed red pepper over the top. Serve at room temperature with sriracha and rice crackers.