Rinse and soak the chickpea and the white beans in ample water
Refresh the water after 4-5 hours
Pressure cook the beans with water enough to soak them for about 20 minutes or till soft
Once the pressure is released, drain the beans and set aside to cool. Save the water from the cooking of the beans to use in baking.
Into the food processor add the beans once cool, with tahini, roasted garlic cloves, flax seeds and sriracha sauce.
Coarse blend the mixture. now add, the lemon juice, zest, olive oil and salt and blend again till smooth
Remove the prepared hummus and save in airtight boxes in the refrigerator.