Buffalo Sriracha Hummus

Ingredients

• 1 15 oz. can chickpeas, drained
• 1/2 teaspoon cumin
• 3/4 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper
• 3/4 teaspoon sea salt
• 3 cloves garlic
• 2 Tablespoons tahini
• 2 Tablespoons Sriracha hot sauce
• 1 Tablespoon lemon juice
• 1/2 cup roasted peppers (roasted reds or jarred mix)
• 2 Tablespoons olive oil

Blend everything except olive oil together in a food processor or high speed blender. Once well combines, add olive oil and mix again. Pour into a dipping-friendly container and serve with a drizzle of olive oil and cayenne or some fresh cilantro. Saves up to two weeks in an airtight container in the refrigerator. Great as a dip or sandwich spread!