Cilantro Jalapeno Hummus combines chickpeas, tahini, and fresh ingredients like jalapenos, cilantro, and garlic for a creamy, spicy hummus that’s ready in only 10 minutes!
My household goes through hummus at an insane level. My husband snacks on it throughout the day with fresh veggies and tortilla chips, my youngest eats it with sweet mini peppers, and the carb lover that I am likes to dip pita or naan bread it in. It’s also great slathered on a wrap with some spinach, cucumber, and grilled chicken. Anyways, we literally used to go through a tub of store-bought hummus almost every single day.
I started making my own hummus for multiple reasons, but mainly: 1) to easily keep it stocked in the fridge since my family devours it on a daily basis, 2) I can control exactly what goes into it, so I can make it about 90% organic, 3) It only takes 10 minutes to make! and 4) I can customize it with all of our favorite ingredients and make hummus flavors that might be hard to find in the store, or not even available in the store.
If you read my posts, you know my family and I love spicy foods, and jalapenos fly through my kitchen as much as garlic does, and that’s saying something because I love me some garlic! Cilantro Jalapeno Hummus is a combination of all the things we love – chickpeas, jalapenos, cilantro, garlic, and one of my all-time favorite spices, cumin. Add in some tahini, olive oil, and fresh lemon juice and you have yourself a tasty, homemade, healthy dip/spread.
Years ago, when I first started making my own hummus, it was too thick and not creamy enough. After many experiments and adjusting tahini and olive oil, I finally got it just right. One important key to making a creamy hummus is to blend it longer than you think you need to. Simply throw everything in the food processor and blend it. When you look down in the food processor and it looks like it’s all done and ready to go, keep blending! It needs to blend it in the food processor for at least a full minute. Taste it to see if it needs salt, and you’re done!
If you love chickpeas, make sure you try my Chickpea & Cauliflower Curry, a delicious Indian side or entree, and my Mediterranean Balela Salad – a chickpea salad with fresh parsely, tomato, lemon juice, and garlic.
- Tahini separates into thick blobs. Make sure you stir it really, really well before you add it to the food processor so you don’t get unequal parts of its oil and sesame paste.
- For a less spicy recipe, remove the seeds from the jalapeno, and/or use less jalapeno.
- 1 15.5oz can of chickpeas, drained (also called garbanzo beans)
- 1 garlic clove
- 1 medium jalapeno, sliced
- ⅔ cup cilantro, packed
- ¼ cup olive oil
- ¼ cup tahini
- juice of ½ a lemon
- ½ tsp cumin
- ½ tsp salt
- several grinds of fresh black pepper
- Add all ingredients to a food processor and blend for at least one full minute. Taste for salt and add more as needed. Refrigerate.