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Cilantro Jalapeño hummus in a bowl served with pita chips

Cilantro Jalapeño Hummus

This Cilantro Jalapeño Hummus is healthy, delicious and easy to make! The perfect snack or appetizer.
Course Appetizer
Cuisine Mediterranean
Prep Time 8 minutes
Total Time 8 minutes
Servings 6 cups
Calories 322kcal
Author Ana Frias


  • Food processor


  • 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


  • 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.



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