Yield: about 4 cups
- 1 cup DDP chickpeas, pre-soak overnight
- 1/3 cup canned jalapeno pepper slices, juice reserved
- 1/3 cup DDP tahini
- 3 clove garlic, minced
- 2 Tbsp lemon juice
The hummus is greatly improved in flavor when you buy and cook the dried chickpeas. Soak 1 cup dried chickpeas overnight. Drain, rinse and cook with 2 cups of water until very soft (about 1 to 1 ½ hours), reserved some chickpeas water for later use
In a blender or food processor, mix the cooked chickpeas with all the ingredients, add reserved jalapeno juice, Blend until smooth. Add more hot chickpeas water if needed. Garnish with extra virgin olive oil and black beans if desired. Serve with chips, breads or pitas.