Jalapeno Cilantro Hummus

5 from 2 votes

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.

Prep Time5

Total Time5

Course: Appetizer, Side Dish, Snack

Cuisine: Lebanese, Mediterranean, Middle Eastern

Diet: Gluten Free, Low Fat, Vegan

Servings: tablespoons

Calories: 24kcal

Author: Janelle Hama

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.

Metric - US Customary

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, 1 handful Cilantro leaves
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

The total yield is slightly less than 2 cups.

Note 1 - Keep a reserve of ice water on hand (up to a quarter cup) to adjust the hummus consistency. Add a tablespoon at a time during adjustments to prevent the dip from becoming runny.

Nutrition