If you love hummus and enjoy a bit of heat, this Jalapeño Hummus recipe is perfect for you. Combining the creamy texture of traditional hummus with the zesty kick of roasted jalapeño peppers, this dip is sure to spice up your quick snack game. Made with simple ingredients and a food processor, this flavorful hummus is easy and delicious with a beautiful green color.
If you have been following me for any amount of time you know I am in love with beans (and lentils, really all legumes). So it's no surprise I love making homemade hummus! It's so easy and so much better fresh than store-bought. A hummus platter is a super easy (and healthy) appetizer to bring to a party where it can be hard to eat clean. If you like this recipe don't miss my other hummus recipes: spicy hummus, dill pickle hummus, and black bean hummus.
Ingredient Notes
Chickpeas: Use two cans of garbanzo beans (chickpeas), drained and rinsed. I love cooking chickpeas from dry beans, BUT for hummus, canned chickpeas are just so easy, and I don't think there is a big difference once everything has been in the food processor.
Tahini: This sesame seed paste is essential for a rich, nutty flavor. Stir well before measuring as the oil can separate. It's worth spending a little more money on a high-quality tahini.
Garlic: Fresh garlic cloves add a pungent, aromatic flavor.
Cilantro: Fresh cilantro adds a bright, herbaceous flavor.
Jalapeño Peppers: Roasted jalapeño peppers give the hummus a smoky, spicy kick. Adjust the number of peppers based on your preferred heat level.
Instructions
Roast the Jalapeños: Preheat the oven to 400°F. Place whole jalapeños on a baking sheet and roast for 20-25 minutes, until the skin is charred and blistered. Remove from oven and let cool. Peel off the skin, remove seeds, and chop.
Combine Ingredients: In a food processor, combine the drained chickpeas, tahini, minced garlic, chopped cilantro, roasted jalapeños, lemon juice, ground cumin, salt, and pepper. Pulse until roughly blended.
Adjust Consistency: With the food processor running, slowly add cold water, one tablespoon at a time, until the hummus reaches your desired consistency. Add more water for a smoother hummus.
Taste and Adjust Seasoning: Taste the hummus and adjust the seasoning as needed, adding more salt, lemon juice, or jalapeños for extra flavor or heat.
Serve: Transfer the hummus to a serving dish, drizzle with some good olive oil, and garnish with additional chopped cilantro and jalapeños.
How to Serve Jalapeño Hummus
- Pita: Serve with warm pita chips or pita bread.
- Fresh Veggies: Enjoy with carrot sticks, cucumber slices, and bell pepper strips for a healthy snack.
- Tortilla Chips: Pair with tortilla chips for a zesty twist on classic chips and dip.
- Sandwich Spread: Use as a spread on sandwiches or wraps for an extra kick.
- Crackers: Serve with your favorite crackers for a simple yet satisfying snack.
- what to dip in hummus? (55 ideas)
Tips, Tricks, and Alterations
- Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days. Stir before serving and add a drizzle of olive oil if needed. And you can always freeze any extra hummus.
- Adjust Heat Level: For a spicier hummus, add more roasted jalapeños or include some of the seeds. For a milder version, use fewer jalapeños and ensure all seeds are removed.
- Fresh Ingredients: Use fresh ingredients like garlic, cilantro, and lemon juice for the best flavor.
- Tahini Quality: Invest in good quality tahini for a smoother, creamier hummus.
- Garnish: Garnish with additional cilantro, jalapeño slices, or a drizzle of olive oil for extra flavor and presentation.
This Jalapeño Hummus is a perfect snack, offering a kick of heat and a burst of flavor. Enjoy it with fresh veggies, pita chips, or as a sandwich spread for a zesty addition to your meals!
If you’ve tried this cilantro jalapeño hummus recipe or any other recipe on BalancingBowls, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, and Pinterest to see more tasty meals and anything else I’m up to.
Recipe
Cilantro Jalapeno Hummus
Ingredients
- 2 cans 15 oz each chickpeas, drained and rinsed
- ¼ cup tahini
- 2 garlic cloves minced
- 1 ½ cups fresh cilantro chopped
- 3 roasted jalapeño peppers seeded and chopped
- 2 tablespoons fresh lemon juice or fresh lime juice
- ½ teaspoon ground cumin
- 1 teaspoon salt
- Black pepper to taste
- Cold water as needed
- 2 tablespoons olive oil
Instructions
- Preheat the oven to 400°F. Roast the jalapeños until the skin is charred, then cool, peel, and chop.
- Combine chickpeas, tahini, garlic, cilantro, jalapeños, lemon juice, cumin, salt, and pepper in a food processor. Pulse until roughly blended.
- With the processor running, add cold water gradually until the hummus reaches desired consistency.
- Taste and adjust seasoning.
- Transfer to a serving dish and garnish as desired.
Did you make this recipe? Let me know!