Roasted jalapeño & coriander hummus

Ingredients

• 1 ½ cups chickpeas
• 1 lemon, juiced (or a mix of lemon and lime juice)
• ¼ cup tahini
• Handful coriander leaves
• Chickpea water (aquafaba), as needed
• 2 garlic cloves + 2 jalapeños, baked 10 min with oil at 200°C
• 1 tsp cumin
• 1 tsp sea salt
• 1 Tbsp olive oil
• ½ avocado (optional)

Steps

1. Roast the garlic and jalapeños with a little oil for 10 minutes at 200°C.
2. Add the chickpeas, lemon juice, tahini, coriander, roasted garlic and jalapeños, cumin, salt, olive oil and avocado (if using) to a blender.
3. Blend until smooth, adding chickpea water a little at a time to reach a creamy consistency.