Drain the water and rinse the artichoke hearts. Add the artichokes to the food processor.
Add the cilantro leaves, lime juice, salt, garlic powder, olive oil, pumpkin seeds and 3 tbsp. of the diced jalapeños to the artichoke hearts.
Process the artichokes in the food processor on high until smooth. You may need to stop the food processor and scrape down the edges once or twice to make sure everything is smooth
After the artichoke mixture is smooth, add it to a bowl.
Top the jalapeño cilantro hummus with the remaining diced jalapeños, red onion, chopped tomatoes and serve with vegetables or your favorite chips.
If using fresh jalapenos, you will want to use 1-2 jalapenos, depending on the level of heat you prefer. Remember the seeds and white membrane are where a lot of the heat is in jalapenos so omit the seeds and membrane for a more mild hummus. Store leftovers in the fridge for up to 5 days or in the freezer for up to 3 months.