Jalapeño cilantro hummus is a zesty and creamy dip made with chickpeas, fresh cilantro, and spicy jalapeños blended into smooth perfection. It’s naturally vegan, gluten free, and oil free, ready in just 5 minutes, and absolutely irresistible.
Hummus has been a staple in my Lebanese kitchen for as long as I can remember, and nothing compares to making it fresh at home.
For this recipe, I’ve taken my authentic Lebanese hummus and given it a fiery twist with jalapeño peppers and herbs. The result is a dip that’s creamy, herby, and has just the right kick of heat. It’s perfect for snacking with veggies, spreading onto wraps and sandwiches, serving as part of a mezze platter or here are more ways to serve hummus.
If you’d like more variations, try my lemony hummus, basil herb hummus, or cilantro hummus with lime.
Ingredients
The complete list of ingredients with measurements, can be found in the full recipe card below.
Let’s go through what you’ll need.
Chickpeas form the creamy base, and I love using home-cooked beans when I have the time, though canned works perfectly well when I’m short on it.
Tahini is essential for that nutty depth, paired with fresh garlic cloves and fresh lemon juice, though lime juice is a great substitute if you prefer. A splash of cold chickpea water (or plain cold water) helps whip everything into silky smoothness.
Then comes the flavor punch. Fresh cilantro gives this hummus its bright herby note, while jalapeños bring the heat. You can use one or two depending on how fiery you like things, and decide whether to keep or remove the seeds. I usually go for fresh jalapeños, but alternatively, you can use roasted jalapeno ones add a lovely smoky twist if that’s what you’re after. Finally, a pinch of salt ties it all together.
Pro Tips
If you use dry chickpeas, soak and cook them ahead of time for the very best flavor.
To make the creamiest hummus, blend it for longer than you think, at least a few minutes. If you don't have a blender try making mortar and pestle hummus.
If you’re a spice lover, keep the jalapeño seeds in. For a milder dip, remove them.
Store leftovers in an airtight container in the fridge for up to 5 days.
Did you make this? I'd love to know! Leave me a comment below with a ★★★★★ star rating or tag @plantbasedfolk on social media.
Recipe
Jalapeno Cilantro Hummus
Ingredients
- 1½ cups Chickpeas cooked (this is equal to 1 can)
- ¼ cup Tahini
- ¼ cup Lemon juice freshly squeezed
- ½ teaspoon Salt or to taste
- 1 Clove Garlic
- 1-2 each Jalapeno add as much as you like as is or deseeded
- 1 handful Cilantro leaves discard any woody stems
- ¼ cup Iced chickpea water see note 1 below.
Instructions
- In a high-speed blender, combine the drained cooked chickpeas, lemon juice, tahini, garlic, jalapeno, cilantro leaves and salt. Blend until the mixture is smooth and creamy. Pause to scrape down the sides of the blender, then check the consistency. If necessary, add a spoonful of ice water (refer to note 1) at a time to achieve the desired texture. Blend again until fully incorporated and creamy.
- Transfer the cilantro jalapeno hummus to a serving dish, and drizzle it with (optional) extra virgin olive oil. This hummus is best served chilled for at least 30 minutes to give the flavors a bit of time to meld.
Video
Notes
Nutrition
N.B., nutrition info is an estimate based on an online nutrition calculator. This will vary based on the specific ingredients you use.
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Paul
Awesome! Will definitely make again. I added a diced jalapeño to it after it was all blended.
Janelle Hama
Glad you enjoyed it 🙂