To roast in the oven: Preheat your oven to 425F (220C).
Bake the jalapenos for 12-15 minutes, flipping once halfway through, until the skins are blistered all the way around. Remove from the oven and set aside.
To open flame roast: alternatively, if you have a gas oven with an open flame, you can skewer the jalapeños and roast them whole over the open flame. Keep turning them until all sides are blistered.
For the hummus: stem and deseed the roasted jalapenos. Add one of the jalapeños to the food processor along with all the remaining ingredients. Blend until smooth. Taste and if a spicier hummus is desired, add the remaining jalapeno and blend again. Serve with veggies, chips, or pitas for dipping.
*I really love the flavour of peanut butter in this recipe, but traditional hummus recipes use tahini. Go with what you like!