Spicy and earthy, this sriracha hummus has great flavor and is easy to make. If you're working from canned chickpeas, substitute 1 can. You can also easily double this recipe or cut it in half.
Pour the chickpeas into a bowl, cover with warm water by two inches and then stir in the baking soda. Let the chickpeas soak, covered, for 18 to 24 hours. Drain them and rinse them well.
Dump the soaked chickpeas into a stockpot or Dutch oven, cover them with plenty of water and boil them over high heat until softened, about 1 ½ to 2 hours. Drain the chickpeas, and allow them to cool to room temperature.
Place the chickpeas, garlic cloves, salt, smoked paprika, tahini, sriracha, olive oil and water into a food processor, and process them together until they form a smooth, velvety paste.
Serve immediately with vegetables, or store in an airtight container in the refrigerator for up to a week.