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- 15-Minute Creamy Cilantro Hummus with Just the Right Kick of Heat! 🌶
- Cilantro Jalapeno Hummus Recipe Highlights
- Key Ingredients
- How to Make Hummus with Cilantro & Jalapeno
- Serving Suggestions: What to Eat with Spicy Cilantro Hummus
15-Minute Creamy Cilantro Hummus with Just the Right Kick of Heat! 🌶
Here at PWWB, homemade hummus is one of our snacking weaknesses. While recipes like our popular Creamy Pumpkin Hummus & Roasted Butternut Squash Hummus are perfect for the fall, we’ve been craving a hummus recipe that’s more suited for warm weather gatherings. This Cilantro Jalapeno Hummus recipe is the answer!
This creamy hummus is made with just 8 ingredients & comes together in less than 15 minutes thanks to the help of a food processor. While it’s seriously quick & easy to make, it still packs a big punch of flavor: there’s a touch of heat from jalapeno peppers, a peppery kick from cilantro, & bright lime juice to balance everything out. Tahini makes it super smooth & creamy – perfect for dipping & dunking!
We love to serve jalapeño cilantro hummus as a poolside snack in the summer, but it’s also fantastic all year round. Serve it as an easy dinner appetizer or game day snack, or store it in the fridge to dip into all week long. Cilantro hummus also easily bulks up vegetarian & vegan meals with a bit of plant-based protein. You really can’t go wrong!
Cilantro Jalapeno Hummus Recipe Highlights
You are going to love this homemade hummus with jalapeno & cilantro. It’s…
COMPLETELY IRRESISTIBLE. This easy hummus recipe packs a punch with peppery cilantro, spicy but not too hot fresh jalapeños, & a warm kick of cumin, all offset with plenty of bright lime juice. The dreamiest snack with the perfect balance of flavor!
READY IN 15 MINUTES OR LESS! Whipping up a batch of homemade cilantro hummus seriously couldn’t be easier – simply toss everything everything in a food processor & dig in! A few extra steps yield a super creamy cilantro jalapeño hummus without much effort at all.
PERFECT FOR SHARING. Serve a bowl of jalapeno cilantro hummus at a cookout, al fresco dinner, gameday spread, or pool party with friends. It’s the best easy snack or appetizer – just don’t forget chips or veggies for dipping!
…or eat it on your own by the spoonful – no judgment here! 😉 ♡ Read on to learn more about how to make Cilantro Jalapeno Hummus, or jump straight to the recipe & get snacking!
This homemade cilantro hummus recipe is seriously SIMPLE. You need just 8 simple ingredients & a food processor – you’ll be snacking in no time!
Note: Full ingredients list & measurements provided in the Recipe Card, below.
- Chickpeas – Hummus purists swear by cooking chickpeas from dried to create the best smooth & creamy hummus. In my experience, canned chickpeas work just fine for this hummus recipe with cilantro. We always keep canned chickpeas in our pantry for quick & easy plant-based protein!
- Jalapeño – Jalapeno peppers have just the right amount of delicious, fresh heat. De-seed the peppers to take most of the spice away or, if you love spicy, feel free to leave them in.
- Cilantro – Fresh cilantro has floral, peppery taste we’re obsessed with. For best flavor & texture, use its leaves & tender stems, but toss any thicker, fibrous stems out.
- Tahini – Tahini, or sesame seed paste, is a staple ingredient for any homemade hummus recipe. You should be able find it most conventional grocery stores near peanut butter & other nut/seed butters. For best results, look for a smooth & creamy tahini that has not separated. Our go-to brand is Soom.
- Aromatics – Plenty of garlic & a dash of warm cumin add even more flavor to the cilantro jalapeño hummus, while fresh lime juice tames everything down with a bright balance.
- Ice water – A tip picked up from Chef Micheal Solomonov, the simple addition of ice water helps create an especially smooth & creamy cilantro hummus.
How to Make Hummus with Cilantro & Jalapeno
One of the best things about this cilantro jalapeño hummus recipe is how easy it is to make. Everything happens in the bowl of your food processor, creating a beautiful homemade hummus in 15 minutes or less. Quick snacks are the best snacks!
Full Recipe Directions, including step-by-step photos, are included in the Recipe Card, below.
Pulse the chickpeas. Add chickpeas, ground cumin, cilantro, & garlic cloves to the bowl of your food processor. Pulse a few times, slightly breaking down the chickpeas & garlic. Tip! ⇢ The mixture will be very chunky at this point, with large pieces of chickpeas throughout it.
Season the hummus. Add lime juice & tahini to the food processor, then let it run until the mixture is combined, stopping to scrape down the sides of the bowl as needed. Tip! ⇢ It’s totally okay if the hummus is still a bit chunky at this point – we’ll get it nice & smooth next.
Smooth it all out. With the food processor running, slowly stream in 1 tablespoon of ice water at a time. Why? ⇢ The water smooths out the cilantro jalapeño hummus before your eyes! Keep adding water until you reach your desired consistency, about ¼-⅓ cup total.
Tips for Extra Smooth & Creamy Hummus
This cilantro jalapeño hummus recipe uses canned chickpeas, which tend to yield a slightly chunkier texture than using freshly cooked dried chickpeas. We don’t mind this, especially since cans of chickpeas are so convenient. If a super smooth hummus is what you’re after, there are a few extra steps that help create an extra creamy cilantro and jalapeno hummus…
- Simmer the chickpeas. Simmering canned chickpeas in right in the chickpea liquid (aquafaba) gently cooks the legumes so they’re super tender & easy to blend. You’ll need to let them simmer for about 15 minutes.
- Peel the chickpeas. Once you drain & rinse canned garbanzo beans, sift through the pile of chickpeas with your hands to remove any delicate peels. Rubbing the chickpeas with a kitchen towel makes the job way easier – just pick the peels away & discard!
Make-Ahead & Storage Tips
This cilantro jalapeno hummus is easy to make ahead of time & store in your fridge for later. When everyone comes over, all you have to do is spoon it into a bowl & dig in! Any leftovers can go back in the fridge for later (though we don’t normally have that much left, let’s be real! 😉).
- How long does hummus last? ⇢ This homemade cilantro jalapeño hummus will keep for 1 week in the fridge, making it easy to prep ahead or enjoy all week long.
- Can you freeze hummus? ⇢ While you can technically freeze hummus for up to 4 months, we don’t recommend doing so for this cilantro jalapeno hummus recipe. Its bold flavors are best enjoyed fresh!
Serving Suggestions: What to Eat with Spicy Cilantro Hummus
Hummus is one of our go-to snacks for gatherings with friends! It’s so easy to make & most crowds can easily crush a bowl by the pool or while the big game is on TV. You also eat the whole thing by yourself, we won’t judge – it’s called a “snackcident,” we’ve all been there! 🙋🏻♀️😉
Once your homemade cilantro jalapeno hummus is ready, finish it off with a few extra toppings & serve it alongside a few dippers! A few ideas to get you started…
- Toppings: Spoon the cilantro jalapeno hummus into a shallow bowl & add a drizzle of olive oil, more leafy fresh cilantro or other fresh herbs, & thinly sliced jalapeño for a picture-perfect touch.
- Dippers: Serve the jalapeño cilantro hummus with sliced fresh veggies like bell peppers or cucumbers, crackers, pita bread, pretzels, tortilla chips, or whatever you love! Since the flavors of this cilantro hummus recipe are pretty powerful, we recommend keeping your dippers nice & neutral.
Cilantro jalapeño hummus is also an awesome addition to weeknight meals, giving a boost of plant-based protein. Try it with…
- Build-your-own hummus bowls, complete with crunchy vegetables & fluffy quinoa. Subbing in cilantro jalapeño hummus adds a fun extra kick!
- A veggie burrito bowl. Jalapeño & cilantro are a natural pairing with classic burrito flavors, after all!
- Spoon it into a salad. Try cilantro hummus in a bowl of Kale Taco Salad or Southwest Quinoa Salad, mixing it in with the rest of the toppings.
Our favorite? ⇢ We love topping a bowl of jalapeño cilantro hummus with grilled sweet potatoes & a sprinkle of cotija cheese. It’s a vegetarian dinner showstopper that’s perfect on a hot summer evening! Learn More! ⇢ Grilled Sweet Potatoes with Cilantro Lime Hummus.
I can’t wait for you to try this Cilantro Jalapeno Hummus recipe! It’s an easy-to-make, always satisfying shareable & everyone who tries it LOVES it – just be sure you get a big scoop before it disappears! 😉
If you do give it a try, be sure to let us know! Leave a comment with a star rating below. You can also snap a photo & tag @playswellwithbutter on Instagram. We LOVE seeing your PWWB creations! ♡ Happy snacking!
More Recipes Like This:
Simple Summer Snacks & Appetizers
If you took a peek in my refrigerator at any point in time, I could almost guarantee that you’ll find a tub of homemade hummus. It’s one of my all-time favorite snacks to have on hand since it’s easy to make, so satisfying, & totally feel-good. This particular Cilantro Jalapeno Hummus is the version currently fueling my hummus obsession.
Made with generous amounts of fresh cilantro, jalapeno pepper, & lime juice, this cilantro hummus boasts delicious bright & fresh flavor, all with a good kick of heat. Just because they’re so darn convenient, I always use canned chickpeas when I make hummus, but if you’re after an especially smooth & creamy result, I have a couple of quick tricks listed in the Recipe Notes, below.
Spoon it into a bowl & serve it alongside sliced veggies or tortilla chips, this cilantro jalapeno hummus is the perfect snack or appetizer for any warm weather occasion – pool days, summer grill outs, backyard BBQs, al fresco dinner parties, you name it! Be sure to check out the blog post, above, for some additional serving suggestions. ♡ Happy dipping!
- one 15-ounce can chickpeas, drained & rinsed
- 4 cloves garlic
- 1 jalapeno, deseeded as desired & roughly chopped
- 1 cup lightly packed cilantro leaves & tender stems
- ½ teaspoon ground cumin
- kosher salt & ground black pepper, to season
- 2 large, juicy limes, juiced (approx. ¼ cup)
- ¼ cup tahini
- 4–6 tablespoons ice water, as needed
- for serving, as desired: extra virgin olive oil, thinly sliced jalapeno, finely chopped cilantro, sliced veggies, pita chips or tortilla chips, etc.
- Pulse the chickpeas: To the bowl of a food processor, add the chickpeas, garlic, jalapeno, cilantro, & ground cumin. Season with ½ teaspoon kosher salt & ground black pepper as desired. Pulse the food processor a few times, breaking the mixture up into fine pieces.
- Prepare the cilantro jalapeno hummus: Add the lime juice & tahini to the food processor. Turn the food processor on & let it run 4-5 minutes, stopping to scrape down the sides as needed. Once the cilantro hummus reaches a nearly smooth & creamy texture & with the food processor still running, slowly add in the water 1 tablespoon at a time until your desired texture is reached.
- Serve: For the perfect light snack or sharable, transfer your cilantro jalapeno hummus to a large, shallow bowl or plate. Top with a drizzle of extra virgin olive oil, additional cilantro, & sliced jalapeno as desired. Serve with veggies, pita chips or tortilla chips as desired. For a stunning vegetarian/vegan main dish, I love spooning this hummus into a bowl & topping with grilled sweet potato wedges – delish! Enjoy!
- For an exceptionally smooth & creamy hummus, give your chickpeas a little extra love! I always make hummus with canned chickpeas for convenience, but they don’t always yield a crave-worthy smooth & creamy hummus. If that’s what you’re after, you’ll want to add an extra step to your hummus prep:
- Option #1: Simmer the chickpeas: Transfer the canned chickpeas & their liquid to a small saucepan. Bring the chickpeas to a bubble over medium-high heat, then adjust the heat as needed to maintain a steady simmer. Simmer 15 minutes, or until most of the chickpea liquid is cooked off & the chickpeas are very tender. Allow to cool slightly before transferring to a food processor & preparing the hummus according to Recipe Directions, above.
- Option #2: Peel the chickpeas: Simply sift through the drained chickpeas, removing & discarding all of their peels. It can be helpful to pour the chickpeas on a kitchen towel, then use the towel to rub the peels loose. Once all the chickpeas are peeled, transfer to a food processor & preparing the hummus according to Recipe Directions, above.
- Storage: This cilantro jalapeno hummus will keep, stored in an airtight container in the refrigerator, for up to 1 week. Make it ahead of time, or enjoy the leftovers later!
Recipe & Food Styling by Jess Larson, Plays Well With Butter | Photography by Rachel Cook, Half Acre House.