1 garlic clove, peeled
2 cups cooked chickpeas, or 1-16oz can
3 TBSP olive oil
2 TBSP tahini
1 tsp ground cumin
2 TBSP Gordy’s Thai Basil Jalapeno brine
6 Gordy’s Thai Basil Jalapeno slices
Place garlic clove in food processor and pulse until finely minced.
Turn off processor, scrape down sides and add Thai Basil Jalapenos until evenly minced.
Restart food processor and add chickpeas, olive oil, tahini, cumin, brine and salt.
Check hummus for desired consistency – if you prefer a thiner dip, restart processor and slowly add water until the hummus begins to thin out a bit.
Serve with lightly toasted pita or sliced vegetables.