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!