In this Cilantro Jalapeño Hummus, I’ve spiced up my classic chickpea hummus with the heat of jalapeño, fresh cilantro, and tart lime. Hummus might be the ultimate dip of all time, and this flavor option will blow your mind.
You’ll be snacking on fresh veggies with this cilantro jalapeño hummus in no time, and wishing for more! It’s the perfect fun and tasty dip to bring to your next potluck, barbecue, or picnic.
Why this Recipe Works
These classic flavors from Mexican cuisine are ones that always pair well together. The little kick of heat in this cilantro jalapeño twist works beautifully with the creaminess of the hummus. You’ll find me using them in this tomatillo shakshuka, too!
Using canned chickpeas makes this recipe quick and easy. Cooking from dried then cooked chickpeas offers a slightly nuttier taste, but adds hours to the work. I show you how to do either, with the canned version being my go-to.
We blend the mixture for an extended time in a high-speed blender to get it wonderfully smooth. When blended, chickpeas create a thick paste that can then be thinned out to your desired consistency. In this recipe, we test the texture and add up to 2 tablespoons of water to get it to the perfect texture.
Ingredients & Substitutions
Jalapeño – I use green jalapeños with the stem and seeds removed.
Chickpeas – canned is my go-to for this recipe, but I also show you how to make it with dried.
Tahini – This is a paste made from sesame seeds and sometimes added oil. You can buy it ready-made, or blend them yourself in a high-speed blender.
Cilantro – This recipe uses fresh cilantro, and you can use the stems.
Oil – You can use any flavorless or non-flavorless oil like olive, avocado, sunflower seed, etc.
Baking soda – Cooking the dried or canned chickpeas in baking soda helps soften them and yields a creamier hummus consistency.
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How to Make this Recipe
If using dried chickpeas, start with a heaping 1/2 cup of dried chickpeas and soak them in plenty of water overnight. The next day, cover them with about 2 inches of water, bring it to a boil, and simmer for 2 hours.
If using canned chickpeas, drain and rinse the chickpeas. Then, simmer them for 20 minutes to help them soften.
The rest of the recipe applies to both dried and canned chickpeas.
Drain the chickpeas, cover them with fresh water, add 1 teaspoon of baking soda, bring them to a boil, turn off the heat, and let them sit for 2 minutes.
Optional: Peel the chickpeas by rubbing them under running water to remove the skins. This step isn’t necessary (and I don’t usually do it) but it will yield a slightly creamier texture.
Drain them, and set them aside in a colander to continue to dry.
Add the jalapeño, garlic, cilantro leaves, sunflower seed oil, lime, and salt to your food processor bowl.
Pulse the whole mixture until the jalapeño and garlic are chopped into small pieces and the cilantro is broken down.
Scrape the sides of the bowl down, then add in the chickpeas and tahini. Process the whole thing for about 4 minutes, stopping twice throughout to scrape down the sides of the bowl. This helps make sure all the ingredients are mixed thoroughly.
Taste and adjust the salt and lime juice if necessary. I’m a huge advocate for tasting your creations along the way and adjusting as you need!
Add water a little at a time to get to the consistency you want (you shouldn’t need more than 2 tablespoons, but it depends on how wet your chickpeas are when you use them) – add more if you like your hummus a thinner in consistency.
Keep your hummus fresh by storing it in an airtight container in the fridge between uses. If kept this way, it will stay fresh for 3-5 days. You can also freeze it for up to 3 months to keep fresh.
What to Pair with this Hummus
My favorite recipe to pair with this hummus is chicken kabobs. This hummus also goes really with as a dip with fresh-cut veggies like bell peppers or carrots.
More Appetizers to Enjoy
Inject some fun and creativity at the start of your meals with these other delicious appetizer recipes:
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Cilantro Jalapeño Hummus
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Ingredients
- 1 jalapeño stem and seeds removed
- 2 cloves garlic peeled and roughly chopped
- ½ cup cilantro fresh, packed, stems OK
- 1 tbsp oil olive, avocado, sunflower seed, etc.
- ¼ cup fresh lime juice 1-2 limes, plus more to taste
- ½ teaspoon sea salt plus more to taste
- 15 oz. canned chickpeas or 1/2+ cup dried*
- ¼ cup tahini
- 1-2 tbsp water
Instructions
- If using dried chickpeas, start with a heaping ½ cup of dried chickpeas and soak them in plenty of water overnight. The next day, cover them with about 2-inches of water, bring it to a boil, and simmer for 2 hours.If using canned chickpeas, drain and rinse the chickpeas. Then, simmer them for 20 minutes to help them soften.
- Drain the chickpeas, cover them with fresh water, add 1 teaspoon of baking soda, bring them to a boil, turn off the heat, and let them sit for 2 minutes. Drain them, and set them aside in a colander to continue to dry.
- Add the jalapeño, garlic, cilantro leaves, sunflower seed oil, lime, and salt to your food processor bowl. Pulse the whole mixture until the jalapeño and garlic are chopped into small pieces and the cilantro is broken down.
- Scrape the sides of the bowl down, then add in the chickpeas and tahini. Process the whole thing for about 4 minutes, stopping twice throughout to scrape down the sides of the bowl.
- Taste and adjust seasonings if necessary.
- Add water a little at a time to get to the consistency you want (you shouldn't need more than 2 tablespoons, but it depends on how wet your chickpeas are when you use them) – add more if you like your hummus a thinner in consistency.
Hummus with a kick – loved this recipe, especially how easy it was to make!
So glad you liked it, Emma… thank you for taking the time to share!