Sriracha Ranch

Course Snack
Cuisine Mexican


  • 2 tbsp tahini
  • 1 can garbanzos (15.5 oz.) drained and rinsed
  • 1/2 cup water
  • 1-2 tbsp sriracha
  • 4 tbsp apple cider vinegar
  • 1 clove garlic minced
  • 1 tsp onion powder
  • 1-2 tbsp nutritional yeast
  • 1/2 tsp dill
  • 1 tbsp chives
  • 1 tbsp parsley
  • Salt to taste


  • Blend all ingredients except herbs in a blender, food processor or mini blender until smooth, adjusting flavors such as salt or sriracha.
  • You can always thin with water.
  • Lastly, add the herbs and a few more pulses.
  • Keep refrigerated up to one week.
  • ***For plain Ranch omit Sriracha.
Keyword sauce

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