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Cilantro Jalapeño Hummus

This Cilantro Jalapeño Hummus is smooth and creamy plus it’s very flavorful. It’s perfect as a dip served with pita chips or as a sandwich spread.

a bowl of cilantro jalapeño hummus on a wooden board with a small dish of garbanzo beans

I absolutely adore hummus and I make it all the time at home. This is typically the flavor I make most often, tied with Lemon and Roasted Garlic Hummus. This version is the perfect base for my Mexican Layered Hummus Dip, too!

How do you make Cilantro Jalapeño Hummus from scratch?

Making hummus at home is incredibly simple! Start by mincing your garlic by pulsing it a few times in a food processor, then do the same with the jalapeño. After that, you’ll basically just add the remaining ingredients and blend them until your Cilantro Jalapeño Hummus is smooth and creamy.

You can also add a little water to the food processor at the end if it’s too thick for your liking.

Can you use lime instead of lemon in hummus?

Lemon juice is more commonly used in hummus recipes than lime juice, but they can both be used. Since this recipe has the flavors of both cilantro and jalapeño, lime juice will definitely work best. When I make traditional hummus, I opt for lemon juice but play around and decide what you like best.

a closeup of cilantro jalapeño hummus

What can I use if I don’t have tahini?

If you don’t have any tahini on hand, try using a nut butter (almond butter works well). Or add a couple of tablespoons sesame oil in place of the tahini.

You can also add 1/2 cup of sesame seeds to the food processor during the first step (when you add the garlic); the only difference is that you’ll keep the processor running until it’s smooth instead of simply pulsing the garlic.

If none of those options grab you, feel free to skip it entirely. It won’t have quite the same flavor, but I’ve made it without it and it’s still very good.

Is it cheaper to make your own hummus?

Making your own hummus at home is definitely cheaper than buying it at the store, although this may depend on the prices on your area. It’s $4.99 for a tub of hummus near me, and I can make it myself for about $2.50, so it’s half the cost. Homemade hummus also tastes much better, so it’s definitely worth it to make your own.

a bowl of cilantro jalapeño hummus on a wooden board with a small dish of garbanzo beans

Variations of Cilantro Jalapeño Hummus

  • Add half an avocado to the batch and blend it until it’s smooth. It adds a nice flavor and it’s even more creamy.
  • Replace the jalapeño with a chipotle pepper in adobo sauce for a smoky twist.
  • If you’re a cumin lover, add 1/4 teaspoon, then more to taste.
  • Not a fan of spice? Skip the jalapeño altogether. If you’re making this hummus recipe for a party, double the batch, but omit the jalapeño from half. Or make the double batch and add 1/2 an avocado to just half. It’s simple to customize!
a bowl of cilantro jalapeño hummus on a wooden board with a small dish of garbanzo beans

Cilantro Jalapeño Hummus

Yield: 6 servings (about 1 1/2 cups hummus)
Prep Time: 10 minutes
Total Time: 10 minutes

This Cilantro Jalapeño Hummus makes a lot and it's excellent. If you're an avocado lover, try adding 1/2 an avocado to the batch - it's delicious!

Ingredients

  • 1 garlic clove
  • 1 jalapeño pepper, seeded and chopped
  • 1 can (15 oz) garbanzo beans, rinsed and drained
  • 2 tbsp tahini
  • juice 1/2 lime
  • 1/4 cup extra-virgin olive oil
  • 1/3 cup cilantro
  • 1/4 tsp coarse salt, more to taste

Instructions

    1. Place the garlic clove in a food processor and pulse 4-5 times until it's minced. Add the jalapeños and pulse 4-5 more times. Add the garbanzo beans and process until they're smooth. Add the tahini, lime juice, olive oil, cilantro and salt; process until it's smooth and creamy.
    2. The hummus will be thick (you may prefer it this way, especially if you're using it as a spread instead of a dip). If it's too thick, add a tablespoon of water at a time, blending between each addition, until it's the perfect consistency.
Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 174Total Fat: 12gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 0mgSodium: 269mgCarbohydrates: 16gFiber: 2gSugar: 8gProtein: 3g

This data was provided and calculated by Nutritionix.

Kristy Bernardo
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Mary@FitandFed

Saturday 14th of April 2012

Great idea to make more than one kind of hummus at once. You could make several kinds and serve them in a divided dish for a party. Cilantro, lime, and jalapeno is a good flavor combo, kind of an Asian one, which is an interesting combo with hummus. Thanks for the hummus casserole link, it looks good. Even just the idea from the casserole recipe of toasting the pine nuts in olive oil and putting them on top-- that would be a yummy touch on homemade hummus. Some of the Sabra hummus flavors come with that little bit of toasted pine nuts on top, and I love that.

the wicked noodle

Tuesday 17th of April 2012

I've had that hummus, Mary, and it's sooo good with the pine nuts.

Hummus Dip | the wicked noodle

Thursday 22nd of March 2012

[...] taking something I’ve purchased and turning it into something more. Although I typically make my own hummus, I do like to buy it occasionally when it’s on sale. It’s one of those things [...]

twitter_kaycemick

Monday 19th of March 2012

Hummus is delicious! I love dipping baby carrots, sugar snap peas, pita bread or pita chips, and any veggie really into hummus. I also like spreading it on a leaf of lettuce and rolling it up like a burrito. <3

the wicked noodle

Monday 19th of March 2012

I love eating it that way, too! And it's so healthy for you, love it!

EGLMRGRL

Sunday 18th of March 2012

I've never tried hummus actually but I'm willing to give it a shot because people are constantly raving about it. I'll definitely give this one a try!

the wicked noodle

Monday 19th of March 2012

Great! Let me know what you think!

Andrea Meyers

Friday 16th of March 2012

I'm addicted to hummus and love the idea of making to different flavors in one batch, especially with the avocado. Yum!

the wicked noodle

Friday 16th of March 2012

Thanks, A!

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