Add the cannellini beans, reserved bean liquid, tahini, lemon juice, garlic, Lee Kum Kee Sriracha Chili Sauce, cumin, and kosher salt to a food processor. Blend for 30 seconds, scraping down the sides if needed.
Stream in the olive oil while the mixture is blending and blend until smooth.
Transfer the dip into a dish and garnish with a drizzle of olive oil and chopped parsley.
Serve with assorted vegetables, breads, and crackers. Enjoy!