To begin making the Sriracha Hummus, wash and soak the kabuli chana/chickpeas overnight.

Pressure cook the drained kabuli chana/Chickpeas for 6 whistles, turn down the heat and continue to cook for 10 more minutes and then turn off the flame. The chickpeas should be soft and well cooked.

Allow the pressure to release naturally. Drain the excess water from the cooked chickpeas and set aside.

In a mixer jar, combine the boiled kabuli chana/chickpeas, sriracha sauce, garlic, soaked sesame seeds, cumin powder, red chilli powder, salt, lemon juice and olive oil. 

Grind this mixture and check if water is required to get a smooth, thick consistency dip. 

Garnish with olive oil and sprinkle some red chili powder. 

Serve the Sriracha Hummus with Whole Wheat Pita Bread Recipe or Homemade Pita Bread Recipe and Lebanese Chickpea Falafel Recipe as a part of your weekend brunch.