Jalapeno Cilantro Hummus is a smooth, creamy, homemade hummus with roasted jalapeno peppers and fresh cilantro. It’s the perfect snack anytime of day!
We love hummus and often keep a variety on hand for a quick snack option. It’s great when served with fresh veggies or sourdough naan. Some of our other favorite snacks are garlic dip, easy date balls, Greek flatbread, and caprese flatbread.
Jalapeño Cilantro Hummus Recipe:
Hummus is all around a great food, and it’s so easy to make, too. In a pinch, we’ll grab a container at the store, but my absolute favorite hummus is homemade. It’s so much better than store bought, and you can make your favorite flavors.
Jalapeno Cilantro Hummus is full of fresh flavors, and it only takes a few minutes to make after the chickpeas cook. The jalapeno in this hummus isn’t too spicy, but you can easily adjust the heat level to make it as spicy as you like. The same goes for the cilantro. Use as much or as little as you like.
This hummus stays good in the fridge for several days, and works well as a spread on sandwiches, in wraps, as an appetizer or as a snack. If you’ve never made hummus before, give it try! If you have made hummus before but need to change up your routine, these flavors are a great change from the norm.
How to Make Jalapeño Cilantro Hummus:
- Place the chickpeas and water in a large bowl or container, ensuring that the water covers the chickpeas by 2 inches. Cover, and soak overnight.
- The next day, drain, and transfer to a large pot. Add fresh water and baking soda, and make sure the water covers the chickpeas by about 2 inches.
- Simmer for about 1 hour.
- Drain, and measure out 3 cups of cooked chickpeas. Save the remaining for another use.
- Place the jalapenos, garlic, tahini, lemon juice, cilantro, and salt into the food processor. Pulse for several minutes until smooth.
- Add 3 cups of chickpeas, and pulse until light in color and well mixed.
- While the food processor is still running, drizzle in water and then olive oil.
- Serve with pita bread, veggies, or naan bread.
Tips and Variations for Jalapeño Cilantro Hummus:
- Chickpeas (Garbanzo Beans): If you want to skip the process of cooking dry chickpeas, swap them out for 2 (15 ounce) cans of chickpeas. You’ll need about 3 cups total. Be sure to drain and rinse the beans before adding them to the food processor.
- Jalapenos: I roasted the jalapenos over an open flame, placed them in a plastic bag to sweat, removed the skins, seeds, and membranes, then chopped them before adding them to the food processor. That’s a few extra steps, but it adds a great flavor. You can skip it if you’d like, and toss the jalapenos in raw with or without the seeds and membranes. Pickled jalapenos are also a great option for jalapeno cilantro hummus.
- Garlic: The garlic for this recipe is raw, but it would taste great roasted. Pickled garlic would work great, too, but the flavor will be slightly different.
- Cilantro: Use as much or as little as you like. Some people have an aversion to the flavor of cilantro, so omit it completely if necessary.
- Tahini: I love a decent amount of tahini in hummus, but it is easy to overdo it. Adjust this ingredient if needed.
- Make It Creamy!: This is tedious, but it’s so worth it! I always remove the skins from the chickpeas. Every. Single. Time. Removing the skins will keep them from getting processed into the hummus, so it won’t have a fine gritty consistency.
- Adjust the Consistency: Adjust the consistency by drizzling different amounts of water and olive oil into the hummus. Less liquid yields a thicker hummus. More liquid yields a thinner hummus.
- Baking Soda: If you decide to cook dried chickpeas, it’s a great idea to add a touch of baking soda to the water while they simmer. The baking soda helps soften the chickpeas and loosen the skins, so they’re easy to remove.
Room Temperature: Hummus can be served at room temperature, but the hummus should not be stored at room temperature.
Refrigerator: Hummus should be stored in an airtight in the refrigerator and is good for about 4 to 5 days.
Freezer: We do not recommend freezing this hummus.
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- 16 ounces chickpeas dry
- 7 cups water
- ¼ teaspoon baking soda
- 2 jalapenos fresh, *See Note
- 2 garlic cloves
- ½ cup tahini
- ¼ cup lemon juice freshly squeezed
- ¼ cup cilantro
- ½ teaspoon kosher salt or to taste
- 1 to 2 tablespoons water cold
- ⅓ – ½ cup extra virgin olive oil
Prepare the Chickpeas:
- Place the dry chickpeas and water in a large bowl or container. The water should cover the chickpeas by about 2 inches. Cover the container with a lid or plastic wrap, and allow the chickpeas to soak overnight.16 ounces chickpeas
- The following day, drain the chickpeas and place them in a large pot of clean water with the baking soda. The water in the pot should cover the chickpeas by about 2 inches. Bring the water to a simmer, and cook for 1 hour or until the chickpeas are completely cooked and softened.7 cups water¼ teaspoon baking soda
Make the Hummus:
- Add the jalapenos, garlic, tahini, lemon juice, cilantro, and salt to a food processor. Pulse until the ingredients are smooth and well combined, about 2 to 3 minutes.2 jalapenos2 garlic cloves½ cup tahini¼ cup lemon juice¼ cup cilantro½ teaspoon kosher salt
- Scrape down the sides, and add 3 cups of chickpeas. Process again for several minutes until the mixture is smooth, lighter in color, and no lumps remain, about 3 to 4 minutes.
- With the food processor still running, drizzle in the water and then olive oil. Continue to process for an additional 1 to 2 minutes.1 to 2 tablespoons water⅓ – ½ cup extra virgin olive oil
- Serve with pita chips, fresh veggies, or naan bread. Store leftover hummus in the refrigerator for up to 5 days.