If you would like to start with dried garbanzo beans, which I highly encourage, place a bag of dried beans in a pot and cover 2-3 inches over the beans with water. Bring beans to a boil and then reduce to a simmer and leave for 2-2 ½ hours. You want the beans to mush easily when pressed between fingers. If you need to simmer a little longer, then do it—it will be worth your wait!

Saute jalapenos in garlic and 2 T. olive oil over medium heat for about 5-7 minutes.

Once beans and jalapenos are cooked, in food processor, combine tahini and lime juice. Process 1 minute. Scrape sides and then process another 30 seconds.

Add 2 T. olive oil, cumin, salt and pepper. Process 30 seconds. Scrape sides and process another 30 seconds.

Add ½ of drained garbanzo beans and cooked jalapenos and process 1 minute. Add other ½ of beans and cilantro and process 1-2 minutes more. If too thick, add reserved chickpea liquid 1 T. at a time until desired consistency.

Drizzle olive oil and serve.

Enjoy!