(15 oz.) can chickpeas (garbanzo beans), reserve liquid
2 Tbsp . all-natural peanut butter
1 Tbsp . hot pepper sauce (like Sriracha)
¼ tsp . ground ginger
2 cloves garlic , coarsely chopped
1½ tsp . raw honey (or pure maple syrup)
Sea salt (or Himalayan salt) and ground black pepper (to taste; optional)
1 Tbsp . extra-virgin olive oil
3 to 4 Tbsp. iced water
¼ cup chopped raw peanuts
2 medium green onions , finely chopped
2 Tbsp . finely chopped fresh cilantro
Fresh lime juice
Place chickpeas, peanut butter, hot sauce, ginger, garlic, and honey in food processor (or blender); pulse until chickpeas are mashed.
Season with salt and pepper if desired. Pulse until well blended.
With food processor running, slowly add oil and water until smooth. If hummus is too thick, add reserved liquid 1 Tbsp. at a time.
Fold in peanuts, green onions, and cilantro; mix well.
Drizzle with lime juice.