In a food processor toss in your drained chickpeas, tahini, garlic, salt, and lemon juice, red peppers, and chili flakes. Let that process until it starts to get smooth and creamy. Once it come together stream in the cold water to thin it out just a bit.

Turn off the processor and give it a taste for the salt / lemon level. Add more to your liking!

Spoon into a large bowl or platter and top with 3 tablespoons of the Chili Onion Crunch oil and a little bit of the extra chickpeas on top.

Enjoy with a large arugula salad or plantain chips.