Drain and Rinse Garbanzo Beans:

Open the can of garbanzo beans, drain the liquid, and rinse them thoroughly under cold water.

Peel the Chickpeas (Optional):

For a smoother hummus, remove the skins from the garbanzo beans. This can be done by gently pinching each bean between your thumb and forefinger. It’s a bit time-consuming but worth it for a creamier texture.

Blend the Base Ingredients:

Add the drained and rinsed garbanzo beans, pickled jalapeño juice, tahini, and sea salt to a food processor. Blend until the mixture is smooth. This may take 2-3 minutes. You may need to scrape down the sides of the bowl a few times to ensure everything is well mixed.

Add Jalapeños and Olive Oil:

Add the chopped pickled jalapeños to the food processor. While the processor is running, slowly drizzle in the olive oil. Blend until the hummus is smooth and creamy. Taste and adjust the salt if needed.

Serve:

Transfer the hummus to a serving bowl. Drizzle a little extra olive oil on top and garnish with a few chopped pickled jalapeños if desired.