Step 1

Combine undrained chickpeas and peeled, whole garlic cloves in a medium microwave-safe bowl or measuring cup. Microwave on high power for 6-7 minutes until garlic and chickpeas are soft. Drain then set aside to cool for 15 minutes.

Step 2

After the chickpeas have cooled, combine the jalapeño, basil, cilantro, parsley, chives, mint, (if using), lemon juice, oil and water in the bowl of a food processor or high-powered blender. Blend on high power for 1-2 minutes until very smooth. If you have to add a bit more ice water to get things going, it’s fine.

Step 3

Add the tahini, cooled chickpeas and ½ teaspoon kosher salt. Blend again for 2-3 minutes, adding extra ice water, as needed, in 1 tablespoon increments until a thick, smooth, creamy texture is achieved.

Step 4

Taste and add more salt or lemon juice.

Step 5

Serve drizzled with extra virgin olive oil and fresh ground black pepper.

Step 6

Store in an airtight container in the refrigerator. Keeps well for 3-4 days.