Jalapeno Hummus

1 - 16 oz. Bag Dried Chickpeas (soaked overnight, and don't try substituting canned -- it won't taste good)
6-8 Cloves Fresh Garlic
1/2 C. Tahini (ground sesame seeds) -- I prefer Ziyad brand
1/2 T. Sea Salt (or Kosher Salt)
4 T. Lemon Juice (from concentrate or fresh squeezed)
4-6 T. Olive Oil
1/2 T. Ground Cumin
1/3 C. Sliced Jalapeno (from a jar, with some juice) -- Fresh jalapeno is OK if you prefer

Required Tools: 
Pressure Cooker
11 Cup or More Food Processor

Preparation:
Cook chickpeas in pressure cooker according to manufacturer's instructions. I prefer to soak the chickpeas one night, cook them and leave them in the pressure cooker (without opening it) another night, and then use the cooled chickpeas in the recipe on day three. There's no danger of contamination since the chickpeas are sterilized and sealed in. Otherwise, you would need to quick cool the cooked chickpeas in the refrigerator or float them in an ice water bath in a stainless steel bowl to cool them down quickly.

Assuming you now have cooked, cooled chickpeas, put the garlic cloves, tahini, salt, lemon juice, olive oil, cumin and jalapenos in the food processor and liquify. Strain the liquid off the cooked chickpeas and retain it off to the side. Add the chickpeas to the food processor and about 1/2 C. of the liquid. Start the food processor and add a little of the reserved liquid as it works the mixture into a smooth paste. Use your own judgement as to how much liquid to add. Remember too that room temperature hummus in the food processor can be a bit thinner than you may think since it thickens in the refrigerator as it drops to the final temperature.

Transfer to a plastic container and leave uncovered in the refrigerator for a few hours to hasten the final cooling. Cover and serve cold as needed with corn chips, pieces of pita bread or celery and carrot sticks. Keeping it for a week in the refrigerator is no problem.