15.5 oz can of chickpeas, drained (reserve liquid from can)
1/3 c. liquid from chickepa can
1/4 c. tahini
2 tablespoons extra virgin olive oil
1/4 tsp. ground cumin
1/4 tsp. kosher salt
1/2 c. feta cheese, crumbled
pita chips, for serving
vegetables, for serving
Preheat oven to 400° F. Spray small rimmed baking pan with cooking spray. Place jalapeño peppers on prepared pan; lightly spray peppers with cooking spray. Transfer to oven and roast 20 minutes or until peppers are soft and golden brown. Let stand 5 minutes; transfer peppers to cutting board and dice.
Meanwhile, in food processor or blender, puree garlic, lemon juice, chickpeas and their liquid, tahini, oil, cumin and salt until smooth. Transfer to bowl; stir in 1/2 cup feta and diced jalapeño (reserve 1 tablespoon of diced jalapeño for garnish).
Transfer hummus to serving dish. For best flavor, refrigerate 1 hour or up to 3 days. Garnish with remaining 1 tablespoon each feta and diced jalapeños; serve with pita chips and vegetables.