Start by gathering all your ingredients for the Cilantro Jalapeño Hummus. You’ll need 2-3 jalapeños, 3 cloves of garlic, 1 cup of fresh cilantro, and a can of chickpeas. Rinse the chickpeas under cold water until the liquid runs clear, then drain them well.

In a food processor, combine the prepared jalapeños, garlic, cilantro, and chickpeas. Add 1/4 cup of fresh lemon juice and 3 tablespoons of tahini to the mix. Sprinkle in about 1/2 to 1 teaspoon of salt and ground black pepper to taste. Secure the lid and pulse the mixture until it's well-blended, about 30 seconds to 1 minute.

Check the texture of your hummus. If it's too thick, gradually add in the reserved chickpea liquid or water, about 1 tablespoon at a time. Blend for an additional minute until the Cilantro Jalapeño Hummus reaches your desired creaminess.

Taste your hummus and adjust flavors by adding more salt, lemon juice, or an extra jalapeño if you prefer more heat. Blend again for about 15 seconds to incorporate any adjustments.

Transfer your freshly made Cilantro Jalapeño Hummus into a serving bowl. Garnish with a drizzle of olive oil and some extra chopped cilantro. Serve with fresh veggies, pita chips, or as a spread on sandwiches.