Ingredients
Scale
- 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.