Cilantro Jalapeño Hummus

Taste the fresh bright flavors of this Cilantro Jalapeño Hummus! The perfect snack or appetizer that is healthy, delicious and easy to make!

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.  

Tortilla Chips & Salsa are a party staple, but sometimes you want something that’s a little different or you just want to add variety to the spread.

Add this Cilantro Jalapeño Hummus to your spread plus these other delicious Mexican appetizers:

Chicharrones De Harina

Shrimp Aguachile

Spicy Palomitas

Shrimp Ceviche

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. 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.

Recipe adapted from: Food.com 

Did you make this recipe?!? I’d love to know how it turned out! leave a comment and a rating below👇 thank you!

Cilantro Jalapeño Hummus

Course: Appetizer

Cuisine: Mediterranean

Prep Time: 8 minutes

Total Time: 8 minutes

Servings: 6 cups

Calories: 322kcal

Author: Ana Frias

This Cilantro Jalapeño Hummus is healthy, delicious and easy to make! The perfect snack or appetizer.

Print Recipe

Equipment

• Food processor

Ingredients

• 2 15 ounce cans garbanzo beans, drained but reserve the juice from one can
• 2 large garlic cloves
• 2 Limes juiced
• 1/3 cup tahini paste
• 1 teaspoon kosher salt
• 1/3 teaspoon paprika
• 1/3 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

Nutrition

Serving: 2ounces | Calories: 322kcal | Carbohydrates: 42g | Protein: 11g | Fat: 13g | Saturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 382mg | Potassium: 196mg | Fiber: 9g | Sugar: 19g | Vitamin A: 10IU | Vitamin C: 44mg | Calcium: 9mg | Iron: 15mg

This recipe was originally published in Sept 2014. New update in February 2020 to revise the content and photographs. The original recipe remains the same. Enjoy!