In food processor, combing cilantro peppers and garlic. Pulse until combined and finely chopped. In separate bowl stir together lemon juice, bean water. In another bowl stir together tahini and olive oil. Set both aside.
Add chickpeas and lemon water mix to cilantro mix in food processor. Puree and scrape sides down as needed. Add salt, cumin and cayenne and slowly pour in tahini mixture. Puree again until smooth.
Allow to sit in fridge for 30 minutes to allow flavors to combine. Serve with your favorite veggies and pita bread
Recipe by Veggie Lisa at https://www.veggielisa.com/2016/02/29/not-so-spicy-jalapeno-hummus/