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A close-up overhead shot of a black bowl full of cilantro jalapeno hummus, topped with olive oil, chopped jalapenos and chopped cilantro. The bowl sits atop a board of fresh carrots, pita, pea pods and cucumber. A wooden spoon and piece of pita rest in the hummus.

15-Minute Cilantro Jalapeno Hummus (Vegan, Gluten-Free)

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  • Author: Jess Larson
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 15 minutes
  • Yield: serves 4-6 1x
  • Category: Appetizer Recipes, Snack Recipes
  • Method: No-Cook
  • Cuisine: American
  • Diet: Vegan

Description

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!

Ingredients

Scale
  • 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.

Instructions

  1. 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.A close-up overhead shot of an uncovered food processor with chopped hummus ingredients atop a white marbled surface. 
  2. 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.A close-up overhead shot of an uncovered food processor with finished smooth cilantro jalapeno hummus, resting atop a white marbled surface alongside squeezed limes and cilantro leaves.
  3. 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!A macro shot of a hand holding a piece of cucumber holding up hummus from a small black bowl.

Equipment

Notes

  • 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:
    1. 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.
    2. 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!

Find it online: https://playswellwithbutter.com/cilantro-jalapeno-hummus/