Place the dry chickpeas and water in a large bowl or container. The water should cover the chickpeas by about 2 inches. Cover the container with a lid or plastic wrap, and allow the chickpeas to soak overnight.
16 ounces dry chickpeas
The following day, drain the chickpeas and place them in a large pot of clean water with the baking soda. The water in the pot should cover the chickpeas by about 2 inches. Bring the water to a simmer, and cook for 1 hour or until the chickpeas are completely cooked and softened.
7 cups water, ¼ teaspoon baking soda
Make the Hummus:
Add the jalapenos, garlic, tahini, lemon juice, cilantro, and salt to a food processor. Pulse until the ingredients are smooth and well combined, about 2 to 3 minutes.
2 fresh jalapenos, 2 garlic cloves, ½ cup tahini, ¼ cup freshly squeezed lemon juice, ¼ cup cilantro, ½ teaspoon salt
Scrape down the sides, and add 3 cups of chickpeas. Process again for several minutes until the mixture is smooth, lighter in color, and no lumps remain, about 3 to 4 minutes.
With the food processor still running, drizzle in the water and then olive oil. Continue to process for an additional 1 to 2 minutes.
1 to 2 tablespoons cold water, ⅓ to ½ cup extra virgin olive oil
Serve with pita chips, fresh veggies, or naan bread. Store leftover hummus in the refrigerator for up to 5 days.
Notes
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1/2 cup of hummus. Actual calories will vary.*For more information, tips, and answers to frequently asked questions, please refer to the post below.*We used roasted jalapenos that had been deseeded and membranes removed.