Cilantro Jalapeno Hummus

For Hummus from scratch:

1. Soak the dried chickpeas overnight in water without any salt. The water should be covering them by at least 2 inches, this will be absorbed. Add more water to the bowl if needed.
2. Drain and cook the pre-soaked garbanzo beans in a pot with 2 inch of water covering and add the baking soda. Bring to a boil and simmer for 60 minutes uncovered, or until they are soft. Drain and set aside.

For Hummus from canned:

1. OR you can use 2 cans drained garbanzo beans instead of above scratch method.
2. In a food processor or Vitamix, blend all of the cilantro, jalapeño, garlic, olive oil, tahini and lemon juice to a purée. Add the kosher salt and 3 cups garbanzo beans and continue to blend until this is a smooth paste. Save remaining cooked garbanzo beans for other use. If it gets too thick add more lemon or olive oil to thin. Season to taste.
3. Serve with soft or toasted pita bread chips. Garnish hummus with a drizzle of good olive oil and sumac if desired.