A simply irresistible homemade jalapeno cilantro hummus that delightfully tingles your taste buds with its peppery flavor combinations. Ouft, it's so much yum!
Why You'll Love This Recipe
- Crafting your hummus guarantees you'll savor the fullest flavor. Believe me, I speak from a Middle Eastern family with generations of traditional hummus-making experience.
- Chili lovers rejoice as I've taken my classic hummus recipe and made it into a spicy hummus with added jalapeno peppers and fresh herbs. If you're a cilantro hater you'll need to select another of my flavored hummus recipes.
- This perfect dip maintains the creamy texture you expect, the best part is that the whole thing is ready in about 5 minutes.
- Diet-friendly, it's entirely natural, vegan, plant-based, gluten-free, with no added oil!
- Ideal for parties, appetizers, snacks, and sandwich spreads.
Ingredients and Variations
I used my original Lebanese hummus recipe as the base, which is made from chickpeas (garbanzo beans), tahini, fresh garlic cloves, salt, cold chickpea water or cold water, and fresh lemon juice. You can use fresh lime juice instead of lemon if you prefer.
Jalapeño peppers are ideal in fresh form for the best results. You can use anywhere from 1 - 2 jalapenos, which you can deseed or leave the seeds in. This all depends on how spicy you'd like your hummus flavor to be. Otherwise, try adding roasted jalapenos instead of fresh ones.
A bunch of fresh cilantro, about a handful. However, again, you can adjust this to suit your liking.
Tahini is a sesame seed paste, prized for its rich, nutty taste. You can typically find it in most local supermarkets/grocery store or purchase good quality tahini online (affiliate link).
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.
How To Make Jalapeño Cilantro Hummus
Blend
In a high-speed blender (affiliate link) which I believe creates a smoother hummus otherwise a high-speed foor processor works well too, add the chickpeas, jalapeno, tahini, garlic cloves, lemon juice, cilantro, and sea salt and blend until the jalapeno cilantro hummus achieves a puree with a creamy consistency.
Blend well, scraping down the sides of the blender bowl in between blending to ensure smoothness.
Adjust the Consistency
If needed, gradually add a few tablespoons of cold water, adding a little at a time, until you reach your desired consistency. Consult the notes in the recipe card below for guidance.
Adjust the Flavor and Chill
After blending, taste test your homemade hummus and adjust the salt, lemon juice, and jalapeno according to your preference.
Chill the hummus in the refrigerator for at least 30 minutes before serving to enhance the flavors.
Serve cold by spooning it into a serving bowl and garnishing with an optional drizzle of extra virgin olive oil.
Otherwise, I love sprinkling some extra sesame seeds, whole chickpeas, fresh cilantro leaves and sliced fresh jalapenos.
Serving Suggestions
For the perfect snack try dipping fresh veggies (crudites) into this flavorful hummus, alongside chickpea flour crackers, gf pita chips, or tortilla chips.
Use this cilantro jalapeño hummus dip as a sandwich spread, try it with a falafel pita bread sandwich, or add a spoonful to a bowl of falafel for a lively, fresh flavor.
Otherwise here is a guide for how to eat hummus, you'll find traditional and non-traditional foods to pair.
Storage
Store leftovers in an airtight container in the fridge for up to 4-5 days.
I do not recommend freezing cilantro lime hummus.
More Hummus and Dip Recipes
If you enjoy this homemade hummus recipe, you'll adore my creamy lemony hummus or my cilantro lime hummus.
Hummus with herbs like basil is always very fragrant.
And for those passionate about hummus, delve deeper into its variations and explore the distinctions between hummus and baba ganoush.
Recipe
Homemade 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.1½ cups Chickpeas, ¼ cup Tahini, ¼ cup Lemon juice, ¼ cup Iced chickpea water, ½ teaspoon salt, 1 Clove Garlic, 1-2 each Jalapeno
- 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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