Taste the fresh bright flavors of this Cilantro Jalapeño Hummus! The perfect snack or appetizer that is healthy, delicious and easy to make!
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This hummus recipe has been a favorite of ours lately.
It’s creamy, rich, and tangy, a perfect savory accent for crispy veggies or pita chips. I make a batch to keep handy for when we feel snacky :).
Tortilla Chips & Salsa are usually my get together staple, but sometimes I want something that’s a little different or just want to add variety to the spread. This is when this recipe comes very handy!
What I love about it:
- You don’t need many ingredients. Most likely you already have them at home!
- So flavorful! It’s also adaptable to different spice levels.
- Easy to make: All you need to do is place all ingredients in a food procesor and voila!
- Hummus is packed with protein, fiber, and healthy fats. It’s a nutritious addition to your diet when enjoyed in moderation.
You can make this recipe in less than 10 minutes! The hummus will keep for up to 7 days in an airtight container in the fridge. You won’t have any trouble polishing it off! Creamy, savory, and bright, it’s super versatile.
🩷 xoxo, Ana
Ingredients
- Garbanzo beans – you’ll need two cans of chickpeas
- Garlic cloves – fresh garlic is always best. This is a key ingredient as it gives lots of flavor!
- Lime juice – Use two fresh limes as it adds a nice brightness to this recipe.
- Tahini paste – You can find this ingredient next to the peanut butter section.
- Seasoning – you’ll need kosher salt, paprika and cumin.
- Olive oil – one tablespoon will do it. We don’t need much and this will keep it in the healthy! The less fat the better.
- Jalapeños – seeded & cut in chunks
- Fresh cilantro – I just love the aroma of fresh cilantro!
How to make Cilantro Jalapeño Hummus
- Combine all ingredients in the bowl of a food processor, except for the reserved garbanzo bean juice. Pulse until the ingredients have a smooth consistency.
- With the processor running add the reserved garbanzo bean juice slowly until you reach a paste consistency. Scrape down the bowl and continue to process for one minute.
- Transfer the hummus to a serving bowl, cover well and let stand until all the flavors are infused, at least 1 hour.
Important Note: For a creamier hummus, remove the skin off the chickpeas. It might seem like a hassle, but it’s a game-changer when you want super-smooth Hummus. Here’s how to do it in simple steps:
- Take a chickpea between your thumb and index finger. Place it on a clean kitchen towel or paper towel.
- Gentle Squeeze: Apply a bit of pressure and give the chickpea a gentle squeeze. The skin should pop right off. It’s like a little chickpea massage!
Garnish with your desired toppings like cucumbers, olives, jalapeños, etc. and enjoy!
This Cilantro Jalapeño Hummus will definitely be on the menu for any party or get together as it’s delishhhious!
It’s so easy to make that I don’t think I will ever buy store bought hummus again.
How long does homemade Hummus last?
It can be refrigerated for up to a week. Just make sure to store it in an airtight container.
Tips and Notes
- Quality Ingredients: Use the best quality chickpeas, tahini, and olive oil you can find for the tastiest results.
- Consistency: Adjust the amount of water to achieve your desired Hummus thickness. Creamier or thicker – it’s your call.
- Taste and Adjust: Taste your Hummus as you go and adjust the seasoning to your liking. More lemon? Extra garlic? Make it your own.
- Garnish Creatively: Experiment with toppings like pine nuts, chopped parsley, or a drizzle of chili oil to give your Hummus a unique twist.
- Preferably make one day ahead of time as it always tastes better the next day.
How to Serve It
This hummus is perfect as an appetizer or snack. Dip into it with fresh veggies like carrots, celery, and sugar snap peas. Or the classic pita chips (regular or baked), crackers, or as a spread in sandwiches and wraps.
At a party serve next to Chicharrones De Harina, Spicy Palomitas, Tostilocos and Guacamole.
Thank you for stopping by!
I hope you like this recipe! Do you have any questions I can help you with? Or if you made it, I would love it if you leave a comment or rating below.
Gracias!!!! xx, Ana
Print Recipe
Cilantro Jalapeño Hummus
Equipment
- Food processor
Ingredients
- 2 15 ounce can garbanzo beans, drained but reserve the juice from one can - See Notes below about peeling the skin off first.
- 2 large garlic cloves
- 2 Limes - juiced
- ⅓ cup tahini paste
- 1 teaspoon kosher salt
- ⅓ teaspoon paprika
- ⅓ teaspoon cumin
- 1 Tablespoon olive oil
- 3 large jalapeños - seeded & cut in chunks
- 1 cup fresh cilantro
Instructions
- Combine all ingredients in the bowl of a food processor, except for the reserved garbanzo bean juice. Pulse until the ingredients have been finely blended.
- With the processor running add the reserved garbanzo bean juice slowly until you reach a paste consistency. Scrape down the bowl and continue to process for one minute.
- Transfer the hummus to a serving bowl, cover well and let stand until all the flavors are infused, at least 1 hour. Preferrably make one day ahead of time.
- Garnish with your desired toppings (cucumbers, olives, jalapeños, etc. Or transfer to a sealed container and refrigerate for up to 7 days.
- To freeze, place inside covered airtight containers or heavy-duty freezer bags.
Video
Notes
-
- Take a chickpea between your thumb and index finger. Place it on a clean kitchen towel or paper towel.
-
- Gentle Squeeze: Apply a bit of pressure and give the chickpea a gentle squeeze. The skin should pop right off. It’s like a little chickpea massage!
Your Private Notes
Nutrition
This recipe was originally published in Sept 2014. Updated to revise the content and photographs. The original recipe remains the same. Enjoy!
I have made this sooo many times and always a crowd
Pleaser!
Delicious!.
Thank you so much Robert! I’m so happy you liked it.
Excellent. Time consuming removing the skin but soooo worth the effort. It results in such a smooth himmus, not grainy.
Oh my!! This is the best recipe I have ever used to make hummus. I added a little more cilantro and jalapeños than the recipe called for. But it’s ever better today after making it yesterday. I even put some in the freezer for later. Thanks for the recipe!!
I needed a quick dip and found your recipe. Loved the flavors – a total upgrade from my usual plain hummus dip.
We love our dips here! And I love that this one is spicy and has a beautiful color as well! I have bookmarked to try later, thanks do much for sharing!
Love the combination of ingredients in this hummus recipe. Thanks for sharing.
Love this twist on regular hummus! It was zesty, spicy and fresh – totally delicious!
This was such a great twist on traditional hummus! I added just a touch more cumin because I just love it! Served it with pita chips.
Made it, and love it! This is delicious and we ate it with leftover naan. Pita bread, chips, veggies whatever you have on hand will taste better with this on the end of it! So glad I found Ana and her amazing recipes! Thank you!
The pita chips look amazing. I can almost taste them. Hummus was amazing too but would love to know what you do with your pita chips. THX!
The most gorgeous hummus I’ve ever seen! Pinned and bookmarked!
Thanks so much! 🙂
I have only ever made a traditional chickpea, lemon and garlic hummus before.. I must try your cilantro and jalapeno version. Looks delicious, Pinned!
You will love it Thalia! The cilantro/jalapeño give a surprisingly distinct flavor to hummus. So fresh! Thanks for the pin!!