Ingredients
- 2 jalapeños
- 1 (15 oz.) can chickpeas
- 3 Tbsp. lime juice
- 2 cloves garlic, minced
- 2 Tbsp. tahini
- ½ tsp. cumin
- ½ tsp. coriander
- ½ tsp. salt
- 3 Tbsp. olive oil
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Instructions
- Place the oven rack in the top position and set the broiler to high. Place the jalapeños on a sheet of aluminum foil and roast, turning every few minutes until charred evenly (6-9 minutes).
- Wrap jalapeños in the foil and let sit until cool enough to handle safely (10 minutes).
- Remove the skin, split the peppers, and remove the seeds. Slice into thin strips and set aside.
- Place remaining ingredients in a food processor and process until smooth. Transfer to a serving bowl and stir in the sliced jalapeños.
- Serve warm or chilled.