This hummus is a zing-y version of the traditional recipe and goes great with the falafels and tabbouleh. It keeps for a week in the fridge.
3 Jalapenos de-seeded and roughly chopped
1 can chickpeas, drained
3 tablespoons extra-virgin olive oil
3 tablespoons tahini
1/2 tablespoons lemon juice, plus more to taste
1 small clove of garlic, roughly chopped
1 teaspoon salt
2 teaspoons ground black pepper
Please all ingredients into a blender or food processor and blend away until combined. Sprinkle with extra cumin and olive oil.