1 15ouncecan chickpeasLIQUID RESERVED, drained and rinsed (or 1 1/2 cup well cooked chickpeas)
1-2jalapenosseeded and chopped
1/4cupmellow white miso
2tablespoonstahinior more, to taste
2tablespoonslemon juiceplus zest of 1/2 lemon
Optional: 1/8 cup pine nuts
Pickled Sweet Red Peppers
1 12ouncejar roasted red peppers in water
1/4cuprice vinegarsugar free
2teaspoonspure maple syrupor more, to taste
To make the Oil-Free Jalapeno Cilantro Hummus
Place all of the ingredients in a food processor, and process until completely blended and creamy, stopping occasionally to scrape down the sides. Thin with 1-2 tablespoons of reserved chickpea liquid ('aquafaba') as needed.
To make the Pickled Sweet Red Peppers
Strain out all of the liquid from the jar. Whisk the vinegar and maple syrup together. Pour into the jar over peppers. Close lid tightly and shake well. Refrigerate at least one hour, or preferably over night.
You may be able to find jarred sweet peppadew or other peppers in the store, but they often have added refined sugars. It's easy to make your own starting with jarred roasted red peppers. They won't taste as sweet, but I think they're great in this sandwich.