JalapeƱo Cilantro Hummus
This jalapeño cilantro hummus is smooth, creamy, and packed with fresh flavor from roasted jalapeños, cilantro, lemon juice, garlic, and tahini. The peppers add a little warmth, but with the seeds and membranes removed, the hummus isn’t overly spicy.
We love making hummus at home and playing around with different flavors. Sometimes we’ll grab a container from the store in a pinch, but homemade is my favorite because I can make it as thick, smooth, garlicky, or spicy as I want.
For this version I use dried chickpeas. They need to soak overnight, but once they’re cooked, the hummus itself comes together in just a few minutes. Serve it with pita chips, naan, or fresh vegetables, or spread it on sandwiches and wraps.
Kim’s Tip for the Creamiest Hummus
The step I don’t skip is removing the chickpea skins. It’s tedious, but I do it every single time because those little skins can leave a fine, gritty texture behind. Adding baking soda to the cooking water helps soften the chickpeas and loosen the skins, which makes the job a little easier.
For milder hummus, roast the jalapeños and remove the seeds and membranes before blending. Leave some in if you want more heat. And, add the cold water and olive oil slowly at the end. Make sure so stop when the hummus is smooth and the thickness looks right to you.
Don’t miss our roasted garlic hummus if you’d like to try another homemade version. For a larger appetizer spread, add some tzatziki sauce or cilantro lime crema.
How to Make Jalapeño Cilantro Hummus
Soak the chickpeas: Place the dried chickpeas in a large bowl and cover them with about 2 inches of water. Cover the bowl and let the chickpeas soak overnight.
Cook until very soft: Drain the soaked chickpeas and transfer them to a large pot. Add fresh water and the baking soda, then simmer for about 1 hour. The chickpeas should be completely tender, not firm in the center. Drain them and let them cool enough to handle before removing the skins.
Mix the flavoring ingredients: Add the roasted jalapeños, garlic, tahini, lemon juice, cilantro, and salt to a food processor. Process until the ingredients are finely chopped and well combined.
Blend the hummus: Add the cooked chickpeas and process for several minutes. Stop to scrape down the sides as needed. The mixture should become smooth, creamy, and lighter in color.
Finish and serve: With the food processor running, slowly drizzle in the cold water followed by the olive oil. Continue blending until the hummus reaches the consistency you like. Serve it right away or refrigerate it in an airtight container until you’re ready to eat.
Have extra chickpeas? Make our crispy chickpea fritters for a any appetizer!
Ingredients
- 16 ounces dry chickpeas
- 7 cups water
- ¼ teaspoon baking soda
- 2 fresh jalapeños, *See Note
- 2 garlic cloves
- ½ cup tahini
- ¼ cup freshly squeezed lemon juice
- ¼ cup cilantro
- ½ teaspoon salt, or to taste
- 1 to 2 tablespoons cold water
- ⅓ to ½ cup extra virgin olive oil
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Instructions
- Place the dry chickpeas and 7 cups of water in a large bowl or container. The water should cover the chickpeas by about 2 inches. Add more water if needed. Cover the container and soak the chickpeas overnight.16 ounces dry chickpeas7 cups water
- Drain the chickpeas and transfer them to a large pot. Add the baking soda and enough fresh water to cover the chickpeas by about 2 inches.¼ teaspoon baking soda
- Bring the water to a simmer and cook the chickpeas for about 1 hour, or until they’re completely tender.
- Drain the chickpeas and let them cool enough to handle. Gently rub away and discard the loose skins for the smoothest hummus.
- Add the jalapeños, garlic, tahini, lemon juice, cilantro, and salt to a food processor. Process until the ingredients are finely chopped and well combined, about 2 to 3 minutes.2 fresh jalapeños2 garlic cloves½ cup tahini¼ cup freshly squeezed lemon juice¼ cup cilantro½ teaspoon salt
- Add the cooked chickpeas and process for 3 to 4 minutes, stopping to scrape down the sides as needed, until the hummus is smooth and lighter in color. Process the hummus in two batches if your food processor isn’t large enough to hold the full amount.
- With the food processor running, slowly drizzle in the cold water followed by the olive oil. Begin with the smaller amounts and add more as needed.1 to 2 tablespoons cold water⅓ to ½ cup extra virgin olive oil
- Continue processing for 1 to 2 minutes, or until the hummus reaches the desired consistency.
- Serve with pita chips, naan, fresh vegetables, or your favorite dippers.
Notes
- To skip soaking and cooking dried chickpeas, use 4 (15-ounce) cans of chickpeas. Drain and rinse them well before adding them to the food processor.
- For roasted jalapeños, char the peppers over an open flame or in the oven, then place them in a covered bowl or food-safe bag for several minutes. Peel away the skins and remove the seeds and membranes before blending.
- Raw or pickled jalapeños may also be used. The flavor and heat level will be slightly different.
- Add the water and olive oil gradually. Less liquid makes thicker hummus, while more creates a thinner consistency.
- The calories listed are an approximation based on the ingredients and a serving size of ½ cup. Actual calories will vary.
- Store leftover hummus in an airtight container in the refrigerator for up to 5 days.