Jalapeño Cilantro Hummus
Soak chickpeas in several cups of water overnight.
The following day, drain and rinse the chickpeas.
Transfer the chickpeas to a large pan with several cups of clean water and 1/4 teaspoon baking soda.
Cook for about 1 hour or until the chickpeas are soft and completely cooked.
Place jalapenos, garlic, tahini, lemon juice, cilantro, and salt in a food processor.
Pulse for 2 to 3 minutes until the ingredients are well combined.
Add 3 cups of cooked chickpeas.
Pulse until smooth and no lumps remain.
Slowly drizzle in water and then olive oil.
Serve with pita bread, veggies, or crackers.
For more recipes, check out More Than Meat and Potatoes!