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Cilantro Jalapeno Hummus Recipe

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4.2 from 13 reviews

This Cilantro Jalapeno Hummus is a vibrant and flavorful twist on classic hummus, featuring fresh cilantro and just the right amount of jalapeño heat. Creamy chickpeas blended with garlic, lemon juice, and tahini create a smooth, zesty dip that’s perfect for snacking, spreading on sandwiches, or serving at parties.

Ingredients

Produce

  • 2-3 medium jalapeños, seeded or unseeded depending on spice preference
  • 3 cloves garlic
  • 1 cup fresh cilantro leaves (about 1 generous handful)
  • 1 fresh lemon, juiced (about 1/4 cup lemon juice)

Canned Goods

  • 1 (15 oz) can chickpeas (garbanzo beans), drained and rinsed (reserve liquid)

Pantry

  • 3 tablespoons tahini
  • 1/2 to 1 teaspoon salt, plus more to taste
  • 1/8 to 1/4 teaspoon ground black pepper
  • 1/4 cup reserved liquid from canned chickpeas or water

Instructions

  1. Prepare ingredients: Seed the jalapeños according to your spice preference — remove most seeds for mild heat or leave some for more kick. Peel the garlic cloves and juice the lemon to measure about 1/4 cup of fresh lemon juice.
  2. Process base ingredients: In the bowl of a food processor, combine the jalapeños, garlic, cilantro leaves, drained chickpeas, lemon juice, tahini, salt, and black pepper. Pulse and then process continuously until the mixture is very smooth, approximately 2 minutes, scraping down the sides as needed.
  3. Add liquid for texture: If the hummus seems too dry or chunky, slowly add the reserved chickpea liquid or water, about 1/4 cup, while processing until you achieve a creamy and smooth consistency.
  4. Taste and adjust seasoning: Taste the hummus and add more salt or pepper if necessary. Blend again briefly to combine adjustments.
  5. Serve: Transfer the cilantro jalapeño hummus to a serving bowl and enjoy immediately as a dip, spread, or accompaniment to your favorite dishes.

Notes

  • Removing jalapeño seeds reduces heat, so adjust according to your spice tolerance.
  • Reserve liquid from chickpeas can be used instead of water to maintain flavor and texture.
  • Store leftovers in an airtight container in the refrigerator for up to 4-5 days.
  • This hummus can also be garnished with extra cilantro or a drizzle of olive oil before serving.
  • For an extra smoky flavor, consider roasting the jalapeños before blending.

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