Steps
- Preheat the oven to 425°F / 220°C. Put 2 whole jalapeños and 4 unpeeled garlic cloves on a baking sheet. Drizzle the garlic with a little of 3 tablespoons of olive oil.
- Roast for 15-18 minutes, turning the jalapeños once; remove the garlic earlier if browned. Wrap the peppers in foil for 3 minutes, then peel and seed them. Peel the garlic.
- Partly drain 425g of canned chickpeas. Blend with the peppers, garlic, remaining oil, ¼ cup of tahini, and the juice of 2 limes.
- Add 1 teaspoon of ground cumin and ¾ teaspoon of sea salt. Process until creamy, scraping down the bowl.