HUMMUS WITH SUN-DRIED TOMATOES AND JALAPENOS

Steps:

• NOTE: to make truly light, smooth, and creamy hummus, you must peel the chickpeas. I know it sounds crazy, but that's the trick. It really doesn't take as long as you'd think it would - it's similar to snapping the stem ends off of fresh green beans. Just take a chickpea, and using your index finger, middle finger, and thumb, pinch the round end of the chickpea (opposite the pointy end). The chickpea will pop out of the skin. It takes me about 10 minutes to peel the chickpeas for this recipe. It's a small time investment, but to me, the deliciously creamy texture of the finished hummus is worth it. If you don't want to take the time to peel the chickpeas, you can just drain them and use them as-is.
• NOTE: to cook chickpeas for hummus: take 1and 1/3 cups chickpeas, and soak them in water for at least 12 hours, or up to 24 hours. When ready to cook, drain the chickpeas, place in a large pot, and cover with water by 2 inches. Bring to a boil, then reduce heat to medium, cover, and cook for 1 hour. Drain chickpeas and rinse in cold water. They are now ready to use.
• Drain the chickpeas.
• Peel chickpeas, if desired.
• Place the chickpeas in the food processor. Process until the chickpeas are well broken up - kind of powdery and grainy looking.
• Add the tahini, lemon juice, garlic (use as much or as little as you like - up to your personal preference for/ tolerance of garlic), sun-dried tomatoes, pickled jalapenos, salt, pepper, and cumin.
• Process in the food processor until a thick paste forms.
• Add the water - note that the water should be ice cold, but it should not be "ice water" - don't put chunks of ice in the hummus. Process for about five minutes, until you get a very smooth and creamy paste.
• Serve with crudités, chips, or crackers.