Cilantro Jalapeno Hummus is the perfect snack served with pita chips or vegetable dippers. This recipe is super easy to make, and so good!
Step-by-step photos and instructions are below, but you can jump right to the recipe card if you wish!
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This homemade hummus recipe is to die for. It isn’t overly spicy, the jalapeno is subtle, but it IS full of the fresh cilantro, garlic and lime with a little hint of cumin and garlic.
Ever eat at a restaurant and have something SO good, you want to eat it every single day? ME TOO. I love the cilantro hummus at Pita Jungle and Trader Joe’s, and since my wallet isn’t really amenable to eating there daily, I created my own version.
I mainly make hummus for use on a platter with all kinds of dippers and breads. It can be an appetizer, but if there are just a few of you, it can be an entire meal.
Love delicious recipes using chickpeas? You’ll love my Chickpea Spinach Curry and my Chickpea Salad recipe!
If you have made hummus before, but have been unhappy with the consistency (too paste-y?), then you are in the right place! My trick for the best, creamiest and smoothest hummus is to remove the skins from chickpeas before blending into your hummus. Handy tutorial right below!
What is hummus made of?
Most hummus recipes include chickpeas, tahini (sesame paste), garlic and olive oil. You are in charge from there, though!
What is traditionally served with hummus?
Fresh pita bread, pita chips, vegetables like cucumbers, onion, tomato and sometimes falafel (from Love & Lemons). I have been known to dip tortilla chips in mine too if that’s what I have on hand!
If you’re into hummus, check out my Roasted Garlic Hummus Roasted Tomato & Basil Hummus, and my Roasted Red Pepper Hummus for a flavor change. Make all of them and serve on a platter!
Why you’ll love this recipe:
- Simple ingredients.
- Quick and easy to make.
- This is a great recipe to double and triple for a party.
I have included step by step photos and instructions, as well as tips and tricks in the post. If you’d rather skip all that, scoot right on down to the recipe card located at the bottom of the post.
Equipment Needed
Food processor
Key Recipe Ingredients
The full list of ingredients and amounts is found in the printable recipe card below.
- Chickpeas. Also known as garbanzo beans. Rinsed, drained and shelled (save the liquid from one of the cans).
- Tahini. This is a paste made from sesame seeds. You’ll find it in your local grocery store, but may have to have a good look.
It’s in the international and health food aisle for me. You can also grab tahini on Amazon (affiliate link). - Garlic. It wouldn’t be hummus without garlic!
- Jalapenos. Chopped (seeds removed – leave in for extra heat)
- Cilantro. Washed. chopped roughly (stems and all)
- Limes. Juiced. You can use a little zest if you want a little extra pop of flavor.
- Cumin. This is a warm, earthy flavor, perfect for hummus.
- Salt. I use kosher salt, use more or less depending on your taste.
- Olive Oil. You can use Extra Virgin or a light blend, either will work.
How to make this recipe
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This next part is only a photo tutorial of the recipe steps. The full list of ingredients, quantities and instructions can be found in the printable recipe card below.
- Open the cans of chickpeas, and reserve the liquid from one of them.
- Add all ingredients (except for the saved liquid) to the bowl of a food processor.
- Process until well combined and smooth, adding the reserved liquid and extra olive oil as needed
- Serve with pita bread, crackers, veggie dippers or straight from the bowl with a spoon.
- You want the consistency to be smooth, and almost pourable.
Kylee’s Notes
Lemon juice can be used in place of lime juice if you prefer, or that’s what you have!
Use more or less jalapeno to taste. Remove the seeds if you don’t like heat, leave some in for a little kick, and leave them all in if you have no plans for the next few days and can stay near a bathroom.
This uses a lot of cilantro. This gives it the yummy fresh flavor, but also the pretty green color.
What to do with leftovers
Store in a covered container in the refrigerator for up to a week.
If you don’t have canned chickpeas (aka garbanzo beans), you can obviously cook the chickpeas from scratch if you have them dried.
More Hummus Recipes to love:
- Cilantro Jalapeno Hummus. The perfect snack served with pita chips or vegetable dippers. This recipe is super easy to make, and so good!
- Roasted Red Pepper Hummus. A warmly flavored hummus, featuring fresh garlic, roasted red peppers. This one is perfect for dipping!
- Roasted Tomato & Basil Hummus. Roasted tomatoes and garlic paired with olive oil and fresh basil, this is summer in a bowl!
- The Best Roasted Garlic Hummus. Roasted garlic makes this homemade hummus SO good. Just a quick blast in a blender and this healthy and tasty dip/spread is yours!
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Cilantro Jalapeno Hummus
Ingredients
- 30 ounces chickpeas (rinsed, drained and shelled (save the liquid from one of the cans))
- 1/3 cup tahini paste
- 3 garlic cloves (minced)
- 2 medium jalapenos (chopped (seeds removed – leave in for extra heat))
- 1.5 cups cilantro (washed, chopped roughly (stems and all))
- 2 limes (juiced)
- 1/2 teaspoon cumin
- 1 1/2 teaspoon kosher salt
- 2 tablespoons olive oil (plus extra if needed)
Directions
- Add all ingredients (except for the saved liquid from 1 can of chickpeas) to the bowl of a food processor.30 ounces chickpeas, 1/3 cup tahini paste, 3 garlic cloves, 2 medium jalapenos, 1.5 cups cilantro, 2 limes, 1/2 teaspoon cumin, 1 1/2 teaspoon kosher salt, 2 tablespoons olive oil
- Process until well combined and smooth, adding the reserved liquid and extra olive oil as needed. You want the consistency to be smooth, and almost pourable.
- Serve with pita bread, crackers, veggie dippers or straight from the bowl with a spoon.
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Nutrition Facts
Disclaimer
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
Update: This recipe was originally published in August of 2015. It was republished with updated photos in April of 2021.
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