Ingredients:

  • 1 (15-ounce) can chickpeas, drained and rinsed (reserve 1/4 cup aquafaba)
  • 1/4 cup well-stirred tahini
  • 3 Tablespoons fresh lemon juice
  • 2 medium garlic cloves (or 1 roasted clove)
  • 1/2 teaspoon ground cumin
  • 2–4 Tablespoons ice water or reserved aquafaba
  • 1/2 teaspoon sea salt (or to taste)
  • 1 packed cup fresh cilantro, roughly chopped (stems okay)
  • 1 medium jalapeño pepper, roasted, seeded, and chopped
  • 2 Tablespoons extra virgin olive oil (plus extra for drizzling)

Instructions:

  1. Preheat oven broiler. Toss the whole jalapeño (and garlic cloves, if roasting) with a tiny bit of oil. Broil until the skin is blistered and blackened on all sides.
  2. Place the hot pepper in a small bowl and cover tightly with cling film for 10 minutes. Once cool, peel off the charred skin, slice open, and carefully scrape out the seeds and membrane if you prefer less heat. Roughly chop the roasted flesh.
  3. Combine the tahini and lemon juice in a food processor. Process for 60 seconds until the mixture is pale and fluffy.
  4. Add the cumin and salt. Pulse briefly to combine.
  5. Add the drained chickpeas. Process for 2 minutes, scraping down the sides as necessary.
  6. With the machine running, slowly drizzle in the reserved aquafaba or ice water, 1 tablespoon at a time, until the hummus is incredibly smooth and creamy. Stop and scrape down the sides.
  7. Add the chopped cilantro and the roasted jalapeño flesh. Pulse in short bursts (about 10–15 pulses) until the herbs are finely chopped and evenly distributed, ensuring you still see flecks of green.
  8. Taste for seasoning; adjust salt or lemon as needed. Transfer to a serving bowl, create a well in the centre, drizzle generously with extra virgin olive oil, and garnish.