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.

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