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

Two stacked bowls with hummus and pita chips on the side.

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!

Why you’ll love 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.
A bowl with Cilantro Jalapeño Hummus and chips on the side.

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!
Ingredients to make hummus.

How to make Cilantro Jalapeño Hummus

  1. 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.
  2. 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.
  3. Transfer the hummus to a serving bowl, cover well and let stand until all the flavors are infused, at least 1 hour.
A food processor bowl with green hummus and a bottle of oil on the side.

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:

  1. Take a chickpea between your thumb and index finger. Place it on a clean kitchen towel or paper towel.
  2. 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 (cucumbers, olives, jalapeños, etc.  Or transfer to a sealed container and refrigerate for up to 7 days.

Hummus with pita chips on a serving tray.
Crispy pita chips on a blue table with cilantro on the side.

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 This Hummus

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.

A white bowl with jalapeño hummus and crispy pita chips on the side.

I hope you like this recipe! Share it, or leave a rating and comment below. For questions that need an answer right away, please contact  me and I’ll get back to you asap. Gracias!!!! xx, Ana

Print Recipe:

A bowl with Cilantro Jalapeño Hummus and chips on the side.

Cilantro Jalapeño Hummus

Servings 6 cups
Ana Frias
5 from 15 votes
Prep Time 8 minutes
Total Time 8 minutes
Taste the fresh bright flavors of this Cilantro Jalapeño Hummus! The perfect snack or appetizer that is healthy, delicious and easy to make!

Equipment

  • Food processor
6 cups

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
  • cup tahini paste
  • 1 teaspoon kosher salt
  • teaspoon paprika
  • 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

Muy Delish Notes:

Preferably make one day ahead of time as it always tastes better the next day.
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:
    1. Take a chickpea between your thumb and index finger. Place it on a clean kitchen towel or paper towel.
    1. 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!

Add Your Own Private Notes

Whenever you come back to this recipe, you’ll be able to see your notes.

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

The nutritional information and US conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this is important to you, please verify with your favourite nutrition calculator and/or unit conversion tool.

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

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




12 Comments

  1. 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!!

  2. 5 stars
    I needed a quick dip and found your recipe. Loved the flavors – a total upgrade from my usual plain hummus dip.

  3. 5 stars
    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!

  4. 5 stars
    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.

  5. 5 stars
    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!

  6. 5 stars
    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!

    1. You will love it Thalia! The cilantro/jalapeño give a surprisingly distinct flavor to hummus. So fresh! Thanks for the pin!!