Add the tahini and lemon juice to a food processor and process twice for 30 seconds, so that it has a whipped texture.
Drizzle the olive oil into the food processor and add the minced garlic, roasted red peppers, cumin and a dash of salt. Then process for 30 seconds or until everything is well blended.
Add in half of the can of jalapenos and process until blended.
Rinse the chickpeas before adding to the processor. Scoop in ½ of the chick peas at a time and, as needed, pour in the liquid reserved from the can. Continue to process until it has a thick yet smooth consistency.
Scoop into a bowl.
Add the remaining diced jalapenos to the center of the serving bowl and drizzle Cholula hot sauce in a circle onto the hummus.
Serve with crackers, tortilla chips or fresh veggie slices.