Preheat oven to 400 (if making roasted chickpeas)
To a blender or food processor add peeled garlic cloves, jalapeño (if desired you can remove the seeds for less spiciness!), juice of lemon and whole bunch of cilantro (the stems are flavorful so you can keep them on). Pulse until smooth, scraping down sides as needed. You want to do this step first before adding the rest of the ingredients so that the garlic, cilantro and jalapeño are smooth before adding the chickpeas.
To the same blender or food processor, add slightly drained chickpeas, extra virgin olive oil, tahini, and sea salt and blend until creamy, scraping down the sides as needed.
To make the roasted chickpeas, combine in a bowl with extra virgin olive oil and sea salt.
Spread on baking sheet and roast for 15 minutes or until chickpeas are crispy. Top off the hummus with crispy chickpeas, drizzle of olive oil and desired amount of sea salt.
Serve hummus with veggies, crackers, chips or pita!