Roast the jalapeños under the broiler, on the stove top, or on the grill. Flip every few minutes until the peppers are charred all over.
Move them to a heat-proof bowl and cover with plastic wrap for about 10 minutes.
When the peppers are cool enough to handle, slip off the skin, split the peppers, and strip out the seeds. Slice the jalapeños into thin strips and set aside.
Warm the chickpeas on the stove for a couple minutes (this helps make the hummus creamier).
Pour the chickpeas into a food processor along with lime juice, garlic, tahini, spices and 3/4's of the sliced jalapeños. Begin processing and stream in the olive oil through the top of the machine. Blend until desired consistency.
Transfer to a serving bowl and add more jalapeños, more lime juice, or more seasonings to taste. Cover and refrigerate for at least 20 minutes before serving.
Garnish with minced cilantro, the remaining jalapeño slices, and serve with pita wedges or tortilla chips.