Preheat oven to 400F. Drizzle olive oil on your jalapenos and place on parchment lined backing sheet. Roast for 15 - 20 minutes turning at least once. Remove from oven when they are darkly roasted. Set a bowl over top upside down and let them steam for 5-10 minutes.

Peel off the skin of the jalapenos, cut open and remove seeds. You may want to use kitchen gloves while doing this or ensure you wash your hands well after. Set aside.

In a blender or food processor add jalapenos, chick peas, tahini, water, roasted garlic, lemon juice, olive oil and a good sprinkle of salt and pepper. Blend for about 3-4 minutes scraping down sides as needed.

Taste and add additional salt if required. Drizzle with extra olive oil and serve with pitas or bread sticks, in a wrap as a sandwich or with vegetables.