Step 1

Place garlic, lemon, and salt in a small bowl, stir and let sit for 10 minutes. Add to a blender (or food processor) along with chickpeas, tahini, and olive oil.

Step 2

Blend and processor for 20 seconds, stop to scrape sides, blend once more, then slowly stream in cold water, while blending for 2 minutes. This will make it so creamy. Stop and scrape down sides. Add sriracha and blend for 30 more seconds.

Step 3

Spoon onto a plate or container and top with chili crisp and minced cilantro.