Preheat oven to 425° F (218° C)
Place garlic cloves with skin still on and jalapeños on a baking sheet. Drizzle garlic cloves with a small amount of oil and roast for 15-18 minutes, flipping halfway through. Check the garlic at this time to make sure it isn’t roasting too much. If using already minced garlic, add at this time.
Place jalapeños under a glass bowl to steam. After a few minutes, peel away skin. Remove seeds if you want to. You should be able to easily peel the garlic after roasting.
Juice the lemon and lime.
To a blender or food processor, add chickpeas, oil, cilantro, Greek yogurt, salt, cumin, lemon and lime juices, roasted jalapeños, tahini and peeled garlic cloves .
Blend until creamy. Adjust seasonings to taste.
