The noble garbanzo bean is a favorite around our house. Julie has been eating them since she was a baby..straight from the can with garlic powder (lol). I'm addicted to these insanely delicious roasted chickpeas. Margie and I both love hummus - she likes it on the medium hot side and I go straight up nuts with mine. This recipe calls for pickled ghost peppers but honestly I end up making it with jalapenos just as often as that is a heat level that is a little more tolerable with a wider audience. Substitute the same amount of jalapenos and jalapeno juice for the ghost peppers and you'll tone it down quite a bit.
1 cup canned garbanzo beans, rinsed
1/3 cup pickled ghost peppers including juice
3 tbsp tahini
3 cloves garlic, minced
2 tbsp fresh lemon juice
1/2 tsp ground cumin
1/2 tsp curry powder
Mix all ingredients in food processor and blend until smooth.