- 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.