Sweet Red Pepper Hummus

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1 (29-ounce) can chickpeas, drained (3 cups)

1/2 cup freshly squeezed lemon juice (3 lemons) 

1/2 cup sesame tahini 

2 tablespoons chopped garlic (6 cloves) 

1 1/2 teaspoons Sriracha 

1/2 cup roasted red bell peppers 

Kosher salt and freshly ground black pepper 

Good olive oil 

2 tablespoons toasted pine nuts, for serving 

Toasted pita triangles and fresh vegetables, for serving 

Toasted pita triangles and fresh vegetables, for serving