Roasted Jalapeño Humus

Ingredients

15 oz chickpeas 

2 jalapeños

5 garlic pods

1 tsp cumin powder

1/4 cup tahini sauce

4 tbsp lemon juice

1/2 tsp sea salt

6 tsp olive oil

Method

Soak chickpeas in water for an hour

Pressure cook for 5 mins
Remove and let them cool

Slice the jalapeño and remove seeds

Heat 1 tsp oil in a pan and saute jalapeño & garlic till browned

Put all the ingredients in a processor and blend well

Can be refrigerated for upto a week