 1 (15 ounce) can chickpeas, rinsed
5 tablespoons water 1/4 cup tahini (be sure to stir the tahini thoroughly before measuring it) 3 tablespoons fresh lemon juice 1 tsp fresh lemon zest 1 1/2 tablespoons extra-virgin olive oil 1 tablespoon minced garlic clove 1/4 teaspoon ground cumin 1/2 teaspoon cayenne pepper 1/2 teaspoon crushed Aleppo red pepper flakes 1 medium size jalapeño pepper (seeds removed and minced) Process the chickpeas, water, tahini, lemon juice, lemon zest, jalapeño, oil, garlic, 1/2 teaspoon salt, cumin, cayenne, and Aleppo together in a food processor until smooth, about 2 minutes. Transfer to a bowl, cover, refrigerate until the favors have blended, about 1 hour. Season with salt to taste.
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