If using dried chickpeas, start with a heaping ½ cup of dried chickpeas and soak them in plenty of water overnight. The next day, cover them with about 2-inches of water, bring it to a boil, and simmer for 2 hours.If using canned chickpeas, drain and rinse the chickpeas. Then, simmer them for 20 minutes to help them soften.
Drain the chickpeas, cover them with fresh water, add 1 teaspoon of baking soda, bring them to a boil, turn off the heat, and let them sit for 2 minutes. Drain them, and set them aside in a colander to continue to dry.
Add the jalapeño, garlic, cilantro leaves, sunflower seed oil, lime, and salt to your food processor bowl. Pulse the whole mixture until the jalapeño and garlic are chopped into small pieces and the cilantro is broken down.
Scrape the sides of the bowl down, then add in the chickpeas and tahini. Process the whole thing for about 4 minutes, stopping twice throughout to scrape down the sides of the bowl.
Taste and adjust seasonings if necessary.
Add water a little at a time to get to the consistency you want (you shouldn't need more than 2 tablespoons, but it depends on how wet your chickpeas are when you use them) – add more if you like your hummus a thinner in consistency.
Optional: Peel the chickpeas by rubbing them under running water to remove the skins. This step isn't necessary (and I don't usually do it) but it will yield a slightly creamier texture.Keep it fresh by storing it in an airtight container in the fridge between uses. If kept this way, it will stay fresh for 3-5 days. If you must, you can freeze it for up to 3 months to keep fresh.