1 (15.5 oz) can chickpeas (garbanzo beans), drained 2 large red and 1 large green jalapeno peppers, seeded and chopped
3 tablespoons tahini paste 2 large banana peppers (or Cubanels), seeded and chopped
1 tspn. ground cumin 1½ tsp. cilantro, chopped
1 clove garlic, crushed ½ tsp. lemon juice
Extra-virgin olive oil
Course sea salt
Empty drained chickpeas in the bowl of a heavy duty food processor. Don’t try to use a blender because it’s too thick; it will burn up the motor. Give the beans a quick chop until they are coarsely chopped.
Combine everything but salt and olive oil in the bowl; blend on high, drizzling in a little olive oil when it gets too thick. When it reaches the consistency of peanut butter, add the salt and blend until fully incorporated.
Transfer to a bowl and serve with pita chips.