INGREDIENTS
2
large jalapeño peppers
15 oz
canned chickpeas (or 2 cups of cooked chickpeas) *(see first note)
1/4 cup
(packed) fresh cilantro
3 tbsp
tahini (sesame seed paste), well-stirred
3 tbsp
extra virgin olive oil
2 tbsp
lemon juice
1
garlic clove
1 tsp
salt
1/4 tsp
ground cumin