2 15-ounce can garbanzo beans (chickpeas), drained (reserve some of the liquid)
1 cup tiny frozen peas, unthawed
3-4 large garlic cloves, minced
½ cup tahini (sesame seed paste, available at many larger groceries and at Middle Eastern markets)
¼ cup fresh lemon juice
1 teaspoon lemon zest
2 tablespoons fresh Italian parsley leaves, packed
½ cup fresh basil, packed
¾ cup fresh cilantro, packed
1 ½ teaspoons salt
1 teaspoon coriander
1 teaspoon ground cumin
2 teaspoons Sriracha (an Asian chili sauce that's available at most larger markets nowadays and at all Asian markets)
1 tablespoon extra virgin olive oil