Ingredients
- 2 jalapenos
- 1, 15 oz can chickpeas
- ¼ cup tahini
- 2 tbsp lemon juice
- 2 tbsp extra virgin olive oil
- 2 large cloves garlic
- ½ tsp cumin
- ½ tsp salt, or to taste
- Roasted Garlic Solula Tostones, to serve
Directions
- Roast the jalapenos: Heat the oven to 425 degrees Fahrenheit. Place the jalapenos on a baking sheet and transfer to the oven. Roast for about 15 minutes, rotating halfway through cooking, until deeply browned and tender. Let cool to room temperature, then remove the skin and separate the flesh from the seeds and stem. Discard the skin, seeds, and stem.
- Drain the chickpeas, reserving about ¼ cup of the chickpea liquid. Add the chickpeas to a food processor along with the roasted jalapenos and remaining ingredients except for the Solula tostones. Blend until smooth, adding a splash or more of the chickpea liquid to reach a smooth consistency.
- Chill in the refrigerator until ready to serve, then enjoy with the tostones as a dip!
