Ingredients

• 4 jalapeno chile peppers, seeded
• 1 cup garlic clove, smashed and peeled
• 1/2 cup pit master fat
• 1/4 cup lemon juice
• 4 tablespoons tahini
• 1 tablespoon salt
• 4 quarts cooked chickpeas, liquid reserved
• 1 1/2 cup liquid from chickpeas

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Instructions

1. Seed and grill jalapenos; chop into a small dice.
2. Combine garlic, pit master fat, lemon juice, tahini, salt, chickpeas and chickpea liquid in large container and puree with stick blender. Slowly add the chopped chilies to your preferred level of spiciness.