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This Cilantro Jalapeño Hummus made with fresh cilantro, spicy jalapeño, creamy chickpeas, and a handful of bold spices comes together in just 5 minutes. It’s naturally gluten-free, vegan, and just spicy enough to keep things interesting, whether you’re scooping it with veggies, spreading it on a wrap, or using it as a marinade.
Hummus is one of my favorite foods! If you come to my house, it’s guaranteed you’ll find hummus in my refrigerator. I love having it with veggies in the afternoon for a quick snack.
I started eating hummus during my 80 pound weight loss journey when I was looking for a way to motivate myself to eat more veggies. Now I’m obsessed with hummus!
This cilantro jalapeño hummus is inspired by my FAVORITE restaurant in Phoenix called Pita Jungle. After my first time there eating it, I had to go home and master my own version.
If you are a hummus lover, you will also want to try this healthy garlic hummus, easy red pepper hummus, or this delicious edamame hummus recipe!
Why You Will Love This Recipe
- Ready in 5 minutes and it tastes fresher and better than store-bought.
- Healthier jalapeno hummus. At only 76 calories per serving, it’s ideal for weight-loss snacking.
- Allergy-friendly. It’s naturally gluten-free, dairy-free, and vegan.
- Adjust the heat. Whether you prefer it mild to fiery, it’s easy to make the way you like it.
- Doubles as a marinade. Use it as a marinade for chicken, like in this hummus chicken recipe, or thin it out to turn it into a dressing for salads.
Table of Contents
Ingredients
- Chickpeas: Canned works great; just be sure to drain and rinse them well before blending.
- Jalapenos: Use fresh jalapenos with the seeds removed for moderate heat. You can leave some seeds in for extra heat if desired. Jalapenos may vary in heat from pepper to pepper. If you’re sensitive to spice, start with 1-2 and make sure to remove all the seeds.
- Tahini: Make sure to stir the tahini very well before measuring it out. I find a runny tahini works best for smooth blending. If you prefer hummus without tahini, try this black bean hummus instead.
- Cilantro: Use fresh as dried won’t give the same bright and fresh flavor.
See the recipe card further down the page for the entire list of ingredients with quantities.
Variations & Dietary Modifications
- Milder version: Use only 1-2 jalapeños fully seeded and the membranes trimmed out, and skip the cayenne pepper. Mild jalapeño hummus is great for kids or anyone sensitive to spicy food.
- Extra spicy: To make it spicier, leave in some or all of the seeds. The more you leave in there the spicier the flavor. You can also add more heat by adding a pinch or more cayenne pepper.
- Roasted jalapeno: To add some smoky flavors, char whole jalapenos under the broiler for about 5 min.
- Swap the lemon: Use lime juice instead of lemon juice for a more Mexican-inspired brightness.
- Add avocado: Blend in half an avocado to give the hummus extra creaminess and add some healthy fats.
⭐️ If you prefer a lower-carb hummus, try this zucchini hummus, which is completely bean-free!
How To Make Jalapeno Hummus Dip
This jalapeño hummus so easy! If you’ve never done it before, not to worry! All you need is a blender or food processor to get started.
- Step 1: Add to blender. Add all the ingredients to your blender or food processor. Make blending easier by adding the liquids (water, lemon juice, oil, and tahini) to the blender first.
- Step 2: Blend. Blend until the mixture is smooth and creamy. You may need to stop the blender a few times and scrape down the sides. If the mixture is too thick, add water 1 tablespoon at a time to loosen it up. Enjoy with some gluten-free tortillas or veggie sticks on the side.
Blender Vs Food Processor: You can use either one to make your hummus. A high-speed blender will give you the smoothest and creamiest texture, while a food processor may not be able to blend it as smoothly. If using a regular blender, you may need to stop, scrape, and blend again more frequently, and it may require a bit more liquid to get things moving.
Expert Tips
- Get the creamiest texture. Blend longer than you think you need to. I find it usually takes at least 2 to 3 minutes in a food processor or high-speed blender to get the right consistency.
- Taste and adjust before serving. Once blended, give it a taste and balance to your liking. More lemon juice brightens it up, more garlic adds punch, and a little extra cayenne turns up the heat.
- Let it chill first. I know it’s tempting to dig in right away, but refrigerating your hummus for at least 30 to 60 minutes before serving lets the flavors come together and deepen. It’s worth the wait!
- Storing your hummus. Store in an airtight container in the refrigerator for up to 5-7 days. I don’t recommend freezing it as the extra moisture it picks up in the freezer will alter both the texture and the flavor. I
Jalapeño Hummus Recipe FAQs
It has a kick, but it’s very easy to control. This recipe uses three seeded jalapeños, which gives it a noticeable heat without being overwhelming. Seeding the peppers removes most of the spice, since the heat lives in the seeds and white membrane, not the flesh itself. For milder heat, use one or two jalapeños, fully seeded and more more heat, leave in some of the seeds or an extra jalapeño.
Sure you can, though the flavor will be a little different. Fresh jalapeños give this hummus its bright, clean heat and that fresh-pepper flavor that makes it taste homemade. Jarred jalapeños tend to be milder and have a slightly pickled, tangy taste from the brine. Both work but the jarred chilies will give you a softer, more mellow result. If you use jarred or pickled jalapeños, drain them well before adding them to the blender.
No, freezing isn’t recommended for this one. When hummus freezes and thaws, it absorbs extra moisture, which changes the texture and can water down the flavor. Since it keeps for up to a week in the fridge, it’s best to make a fresh batch as needed rather than freezing leftovers.
Serving Suggestions
This hummus is one of those recipes that works for just about any occasion such as weekend meal prep, a casual weeknight snack, a summer cookout, or a party appetizer spread.
- The most popular way to enjoy it is straight up as a dip with fresh vegetables. Broccoli, celery, cucumber, cauliflower, carrots, or any veggie you love will do. Tortilla chips or grain-free crackers work great too!
- It also pulls serious weight as a condiment. Spoon it over my grilled shrimp taco recipe for a creamy, spicy kick, dollop it onto my easy chicken enchiladas, or spread it inside a high-protein quesadilla in place of sour cream. It adds flavor and healthy fat without a lot of extra calories, which is why I always keep a batch on hand.
More Healthy Dip Recipes
Appetizers
Layered Taco Dip with Greek Yogurt
Appetizers
Cottage Cheese Spinach Artichoke Dip
Appetizers
Healthy French Onion Dip
If you tried this Jalapeño Hummus recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how you go in the 📝 comments below.
Jalapeño Hummus
Ingredients
- ½ cup Cilantro
- 3 Jalapeño Peppers, seeded & diced
- 2 Garlic Cloves
- 6 tablespoons Tahini
- 2 tablespoons Olive Oil
- 3 tablespoons Lemon Juice
- ¼ cup Water
- 15 oz Chickpeas, drained and rinsed
- ¼ teaspoon Cumin
- ½ teaspoon Cayenne Pepper
- ½ teaspoon Sea Salt
Instructions
- Add all ingredients to a blender or food processor. Blend until all ingredients are combined and smooth.
- Remove hummus from blender, sprinkle with more cayenne. Serve with fresh veggies or use as a marinade.
Notes
- Blend for at least 2 to 3 minutes and scrape down the sides halfway through for the creamiest texture.
- Taste after blending and adjust. You can add more lemon for brightness, more garlic for punch, or more cayenne for heat.
- Remove all jalapeño seeds for mild heat. Leave some in for extra spice.
- Chill for 30 to 60 minutes before serving to let the flavors meld.
- Each serving is 2 tablespoons.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This has excellent flavor! I think next time I would use more chickpeas, maybe 1.5 cans to get the right consistency – it just needs to be a bit creamier. I also used just a 1/2 bunch of cilantro but would probably just throw the whole thing in the Vitamix if using extra chickpeas. I left the seeds/white flesh on one of the jalapeños and next time will probably leave it for 2 for some extra heat – but I love some heat in my hummus.
Glad you liked it.