• In a 2-quart saucepan, combine the can of chickpeas, with their liquid, and the baking soda. Stir and bring to a simmer or medium-low heat. Cover lightly and continue to simmer for 15 minutes. Once finished, remove from the heat.
  1 15-oz can chickpeas, ½ tsp baking soda
• To a large blender, add the cooked and cooled chickpeas with their liquid, tahini, avocado, cilantro, lemon juice, water, garlic cloves, scallion, cumin, sriracha, salt, and pepper.
  ⅓ cup water, 3 tbsp tahini, 1 ripe avocado, ½ cup chopped cilantro, 1 scallion (both white and light green parts), 1 tsp salt, 1 tsp cumin, 2 cloves garlic, 2 tsp sriracha, ¼ cup lemon juice, 1 tsp black pepper
• Leaving the vent slightly open but covering with a cloth to allow steam to escape, blend the hummus on high until smooth and creamy, about 60 seconds. Scrape down the sides of the canister and add more water if needed.
• Pour the hummus into a serving bowl and top with the cilantro sauce (recipe below). Serve the hummus with favorite vegetables and pita.

For the cilantro sauce

• In a small bowl, combine the chopped cilantro, scallion, garlic, salt, pepper, lemon juice, and olive oil. Stir to combine and drizzle over hummus to serve.
  ⅓ cup chopped cilantro, 1 scallion (both white and light green parts), 2 cloves garlic, ¼ tsp salt, 1 tbsp lemon juice, ¼ cup olive oil, ½ tsp black pepper