JALAPENO HUMMUS

4 Cups Cooked Chickpeas
1/4 Cup Garlic
3 tbs Fresh Lime Juice 

1/4 Jalapeño Minced (seeds removed)

3/4 Tsp Salt
1 Tbs Chili Powder
1 Cup Chopped Cilantro 

1/2 Cup Olive Oil
1/2 Cup Canola Oil 

1/4 Cup Water

Prepare chickpeas accordingly to Instant pot or stovetop instructions (if using) and drain any additional water. If using cans, drain and rinse.
Mix chickpeas, garlic, lime juice, jalapeño and salt in food processor or blender for 30 seconds. Add oils and water and blend until smooth. Once smooth add chopped cilantro and pulse until just blended.  This hummus will keep well stored in the fridge for 4- 5 days.