Jalapeño cilantro hummus is a flavor-packed dip that’s impossible to resist. With its zesty cilantro and the perfect kick of jalapeño heat, it’s the kind of deliciousness that keeps you coming back for more. Honestly, it's so tasty!
As someone from a Middle Eastern family with generations of hummus-making expertise, I can say that crafting your own hummus is the best way to enjoy its full, authentic flavor.
For my chili-loving friends, I’ve taken my original Lebanese hummus recipe and added jalapeño peppers and fresh herbs for an extra kick.
This creamy, spicy dip comes together in about 5 minutes and is perfect for parties, snacks, or as a sandwich spread. Plus, it’s completely natural, vegan, gluten-free, and oil-free!
Other Hummus Recipes
If you’re not a fan of cilantro, you might want to try one of my other flavored hummus recipes instead; creamy lemony hummus, hummus with herbs like basil or my cilantro hummus with lime juice.
Ingredients and Variations
The complete list of ingredients with measurements, can be found in the full recipe card below.
As usual, the base of this recipe is made from chickpeas (garbanzo beans), tahini, fresh garlic cloves, salt, cold chickpea water or cold water, and fresh lemon juice. If you prefer, you can substitute fresh lime juice for the lemon juice.
For additions, a handful of fresh cilantro and jalapeño peppers work well, and it's best to use them in their fresh form for optimal results. You can include anywhere from 1 to 2 jalapeños, depending on your desired level of spiciness. You can choose to deseed them or leave the seeds in, based on your taste preference.
Alternatively, you can use roasted jalapenos instead of fresh ones for a different flavor.
The Steps
Blend
In a high-speed blender (which creates a smoother hummus), or a high-speed food processor, add the following ingredients: chickpeas, jalapeño, tahini, garlic cloves, lemon juice, cilantro, and sea salt.
Blend until the mixture achieves a creamy, smooth consistency. Make sure to scrape down the sides of the blender bowl occasionally to ensure everything blends evenly. If you don’t have a blender or food processor, try making hummus in a mortar and pestle.
Adjust the Consistency
If the hummus is too thick, gradually add a few tablespoons of cold water, one at a time, until you reach your desired consistency. Refer to the notes in the recipe card below for further guidance.
Adjust the Flavor and Chill
After blending, taste your homemade hummus and adjust the salt, lemon juice, and jalapeño according to your preference. For the best flavor, chill the hummus in the refrigerator for at least 30 minutes before serving.
Serve
Serve the hummus cold by spooning it into a serving bowl. You can garnish it with a drizzle of extra virgin olive oil, and for added flair, consider sprinkling some extra sesame seeds, whole chickpeas, fresh cilantro leaves, and sliced jalapeños.
Here’s a guide on how to eat hummus.
Pro Tips
If you'd like to use dry chickpeas, I explain the extra steps in this hummus with beets recipe.
Using your own beans always results in the best flavors and is the best bang for your buck.
However, using cans of chickpeas makes a lot of sense if you are time-poor.
Do you like to make homemade dips regularly? Try this one with black beans.
Storage
Store leftovers in an airtight container in the fridge for up to 5-7 days.
I do not recommend freezing cilantro lime hummus.
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
- ¼ cup Iced chickpea water see note 1.
- 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
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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